Chocolate-Mint Sorbet

Look for peppermint oil at health-food stores, large supermarkets, and specialty stores that sell candy-making ingredients; do not substitute peppermint extract. For a simple chocolate sorbet, omit the oil.

Yield: 11 servings (serving size: 1/2 cup)

Ingredients

• 4  cups  water
• 1  cup  sugar
• 1/4  cup  light-colored corn syrup
• 1/4  cup  unsweetened cocoa
• 4  ounces  semisweet chocolate, chopped
• 4  drops peppermint oil

Preparation

Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cook 2 minutes or until sugar dissolves, stirring frequently.

Place the cocoa and chocolate in a medium bowl. Pour hot sugar mixture over chocolate mixture; let stand 2 minutes. Stir with a whisk until smooth. Stir in peppermint oil. Cover and chill.

Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 4 hours or until firm.

Nutritional Information

Calories:

147 (20% from fat)

Fat:

3.3g (sat 2g,mono 1g,poly 0.1g)

Protein:

1g

Carbohydrate:

31.6g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

0.6mg

Sodium:

10mg

Calcium:

3mg