Chocolate and Fresh Mint Sorbet
5 C. water
2 C. sugar
3 oz. (2 packed cups) fresh peppermint, spearmint or chocolate mint
14 oz. bittersweet chocolate
1/4 t. salt
Combine water and sugar in a saucepan and stir to dissolve sugar.
Remove mint from stems and crush leaves slightly. Add mint to
saucepan and bring to a boil. Remove from heat and allow to steep at
least 30 minutes. Chop chocolate and place in a heatproof bowl.
Strain mint mixture and return to saucepan. Bring mint syrup to a
boil and pour over chocolate mixture. Stir until smooth, then strain
again and add salt. Chill thoroughly before freezing according to
ice cream maker manufacturer's instructions. |