It's been a while since we've posted. It isn't too much longer that we can legitimately post as the "Chicago Outpost" since each of us is moving back to South Bend within the next month. I've spent the last couple weeks packing, visiting friends, and preparing for my new job as a teacher at Trinity. It has been quite a nice change of pace from school, but I will be glad to begin work. What prompted this post was a nice bowl of homemade chocolate peppermint sorbet. It is such an easy and delightful treat that I thought I would share the recipe. My mom gave me a sorbet maker and it is so easy to use. I especially like it considering that there aren't any brands of frozen yumminess that I can eat. Here's the recipe:
1 c unsweetened cocoa powder
2 c water
1 c sugar or 1/2 c agave nectar
pinch of salt
1 to 2 drops of peppermint oil (a few drops of this on the back of your neck and temples is a great way to cool off as well)
In a medium saucepan, bring the water and sugar to a boil. When they have incorporated, whisk in the cocoa, salt and peppermint oil. Cool the mixture in the refrigerator. When cooled, add the mixture to the ice cream maker and make according to the directions for the maker. If you don't have an ice cream maker, you can freeze the mixture in a baking pan, stirring every few hours until it reaches your preferred texture.
This makes about 4 servings.