Boil water in a large pot.

Steep peppermint tea bags in the boiling water for 5 minutes, then remove the bags.

Stir in sugar, cocoa powder, and sea salt until dissolved.

Simmer the mixture over medium heat for about 2 minutes.

Add peppermint extract (optional).

Remove from heat and allow to cool completely.

Pour the cooled mixture into an airtight container and refrigerate until completely chilled.

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

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

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