Mint and Lime Sorbet with Cumin-Chilli Chocolate Bark


Preparation info

  • Difficulty


  • Serves


Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
30 Mins Preparation Time
1 Hr Churning Time

An ultra-light and very refreshing dessert, served with a thin chocolate tuile.


  • 200 g (7 oz) caster (superfine) sugar
  • 100 g ( oz) dark chocolate
  • ½ teaspoon ground cumin
  • ½ teaspoon ground chilli
  • 1 small handful of fresh mint leaves
  • Grated zest and juice of 5 lemons
  • Grated zest and juice of 5 limes

Special equipment:

  • Ice cream maker


COMBINE THE SUGAR AND 275 ML ( FL OZ) OF WATER IN A SAUCEPAN AND BRING TO THE BOIL. Let the syrup simmer and reduce for 5 minutes.

MEANWHILE, MELT THE CHOCOLATE IN A MICROWAVE OR DOUBLE BOILER. Spread it thinly over some baking paper and sprinkle very lightly with ground cumin and chilli. Keep the chocolate in the fridge until you serve the sorbet.

TAKE THE SYRUP OFF THE HEAT AND ADD THE MINT LEAVES. Let them infuse for about 5 minutes. Remove the mint leaves and let the syrup cool a little before adding the lemon and lime zests and juices. Combine well and place everything in the fridge until the syrup has completely cooled and chilled.

POUR THE SYRUP INTO THE BOWL OF THE ICE CREAM MAKER AND START THE CHURN CYCLE. Take the spiced chocolate bark out of the fridge, peel it off the baking paper and cut it into pieces as needed. Serve with the sorbet as soon as it has set.