Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote

Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry CompoteRecipe
Photo: Gentl & Hyers; Styling: Kendra Smoot
Tart-sweet cherry and strong dark chocolate flavors meld beautifully in this surprisingly rich sorbet crowned with juicy fresh cherries. Use a high-quality jam for the sorbet, and be sure to start the process a day ahead for the best flavor and texture.


7 servings (serving size: 1/2 cup sorbet and about 1/4 cup compote)

Recipe from

Cooking Light

Nutritional Information

Calories 197
Fat 1.3 g
Satfat 0.5 g
Monofat 0.3 g
Polyfat 0.0 g
Protein 1.7 g
Carbohydrate 50.6 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 45 mg
Calcium 19 mg


3/4 cup red cherry jam (such as Bonne Maman)
1/2 cup Dutch process cocoa
1/4 cup sugar
1/8 teaspoon salt
2 cups water
1/4 cup sugar
1 pound fresh Bing or tart cherries, pitted and halved


1. To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with a whisk. Gradually add 2 cups water, stirring with a whisk. Bring mixture to a boil, stirring well with a whisk. Cool to room temperature; cover and chill overnight.

2. Stir sorbet mixture with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

3. To prepare compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature 1 hour. Serve compote with sorbet.


Dutch process cocoa is richer, darker and less acidic than regular cocoa. Look for it in the grocery store alongside the regular cocoa.