Mint Chocolate Sorbet

Instructions

1. 1

   In a medium saucepan, combine the sugar, chopped mint, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

2. 2

   In a separate saucepan, heat the water and lemon juice over medium heat. Bring to a simmer and let cool slightly.

   Tip: This will help prevent the sorbet from becoming too icy.

3. 3

   In a blender or food processor, puree the cooled water mixture until smooth.

   Tip: Strain the mixture through a fine-mesh sieve to remove any seeds or pulp.

4. 4

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Let the chocolate cool slightly before adding it to the sorbet base.

5. 5

   In a large bowl, whisk together the sorbet base and melted chocolate until smooth.

   Tip: Add the unsweetened almond milk and whisk until fully incorporated.

6. 6

   In a separate bowl, whisk together the eggs and a pinch of salt until light and fluffy.

   Tip: This will help incorporate air and create a smooth sorbet.

7. 7

   Fold the egg mixture into the sorbet base until fully incorporated.

   Tip: Be careful not to overmix, as this can create a dense sorbet.

8. 8

   Pour the sorbet base into a shallow metal pan and freeze for at least 2 hours or until set.

   Tip: Every 30 minutes, remove the pan from the freezer and use a fork to scrape the mixture and break up any ice crystals that have formed.

9. 9

   Once the sorbet is set, scoop it into bowls and serve immediately.

   Tip: You can garnish with additional mint leaves or chocolate shavings, if desired.