Dark Chocolate-Mint Sorbet

Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.

Stir in the sugar, cocoa, and salt. Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved. Add the peppermint extract.

Remove from heat and allow to cool completely. Pour mixture into airtight container and refrigerate until completely chilled.

Freeze in an ice cream maker according to manufacturer's directions.

If sorbet is still too liquidy, freeze in an airtight container for a few hours.

If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.