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Minted Chocolate-Covered Strawberry Sorbet

  • 1 cup strawberries, sliced
  • 3/4 cup cocoa powder
  • 3/4 cup chocolate-minted simple syrup (recipe below – if you don’t have mint leaves feel free to use 1 tsp mint extract and 3/4 cup simple syrup or superfine sugar)
  • 2 cups boiling water

Puree strawberries until smooth.  If you like, strain out the seeds (I didn’t, I like them).

In a container or blender, combine cocoa powder, simple syrup, and 1/2 cup of water, mixing or blending until smooth.  Add in the rest of the ingredients, mix to combine.  Store in refrigerator until completely cool.  When completely cool, pour into your ice cream maker and churn according to the directions.

Still in the mixer:

(PS: If you don’t have an ice cream maker, you can use this same recipe to make a granita!)

Chocolate-Minted Simple Syrup

(Note: Because I happened to have chocolate mint leaves on hand, I used them.   You can use whatever kind of mint you have!  And if you have no mint, feel free to omit it!  Simple syrup is super-versatile in a kitchen, I especially like to use it to sweeten up iced tea and cocktails.)

  • 2 cups sugar
  • 2 cups water
  • 1 sprig of chocolate mint

Combine water, sugar, and mint in a saucepan.  Bring water to boil, stirring occasionally until the sugar is completely dissolved.  Remove from heat and set aside to allow to come to room temperature before use or storage.  Usually keeps up to a week.

I’m usually not one to eat a lot of sugar in my diet, but every now and then I love a good sweet fix.  I used organic cane sugar from Trader Joe’s, not because it’s organic but because I know it’s vegan.  You can obviously use whatever kind you like!

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