Ruby Chocolate Sorbet

Instructions

1. 1

   In a medium saucepan, combine the sugar and 400ml of water. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer for precise temperature control.

2. 2

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Monitor the temperature closely to avoid burning.

3. 3

   Remove the saucepan from the heat and stir in the lemon juice, salt, and butter until the butter has melted.

   Tip: Be patient, as this step may take a few minutes.

4. 4

   Let the mixture cool slightly, then stir in the ruby chocolate chips until melted and smooth.

   Tip: Use a whisk or spatula for best results.

5. 5

   Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

   Tip: Chilling will help the sorbet to set properly.

6. 6

   Just before serving, stir in the fresh mint leaves.

   Tip: Add a few leaves to each serving for garnish, if desired.

7. 7

   Pour the sorbet into an airtight container and freeze for at least 2 hours to set.

   Tip: Serve immediately, or scoop into individual portions and freeze for up to 3 months.