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I have a confession to make. I’m not really into the whole mint and chocolate combination.

I’ve never disliked it, exactly, but it’s never been one of those things I crave.

Mint chocolate chip has always been my father’s favorite flavor of ice cream, but ever since I was a kid, I could take it or leave it. And, don’t hate me, I’m lukewarm on York Peppermint Patties, too.

And while, I, like just about everyone else I know can inhale a sleeve of Thin Mints, I was always more likely to break into a box of Tagalongs or Samoas or even the less popular but addictively salty Do-Si-Dos.

I feel like that makes me sound incredibly unfun.

But wait! Don’t give up on me yet.

I’ve found a place where I don’t just tolerate the combination, but where I actively seek it out. In fact, it’s one of my favorite sorbets ever.

I used to think sorbets should stick to fruit flavors and that flavors like chocolate were merely pale imitations of ice cream intended to appease the low-fat crowd.

But this mint chocolate sorbet, which is my spin on David Lebovitz’s chocolate sorbet from his excellent ice cream book, The Perfect Scoop, feels every bit as satisfying as a chocolate ice cream.

In fact, it feels deeper and more intensely chocolatey, because there’s no dairy to blunt the chocolate flavor.

It gets its intensity from both cocoa powder and bittersweet chocolate and, I think this is key, it gets its mint flavor from real fresh mint leaves. There’s no artificial mint extract to be found here. The flavor is natural and light and refreshing.

The mint leaves go into a pot with some water and sugar and glucose syrup (optional, but helps the texture) which is brought to a boil to dissolve the sugar and then covered and removed from the heat to steep for 20 minutes.

Then the mint gets strained out, the cocoa powder gets whisked in, and it goes back to a boil to bloom the cocoa powder to bring out it’s flavor. Then that all gets poured over chopped bittersweet chocolate, which gets all melty and then gets stirred in.

Then the whole thing goes into the refrigerator to chill down overnight. The next day it gets processed in an ice cream maker.

If you don’t have an ice cream maker, you could pour the chilled mixture over ice for a fantastic cold chocolate drink (like hot chocolate, but for the summertime).

After it’s processed, the sorbet gets packed into containers and goes into the freezer. And then, well, then, it gets eaten.

Looking for other chocolatey frozen treats? Try this cocoa nib semifreddo. It’s basically a no-churn ice cream that tastes like a grown-up frosty. Or these nostalgia-drenched classic ice cream sandwiches.