ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 7 servings (serving size: 1/2 cup sorbet and about 1/4 cup compote)
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.

Ingredients

  • Sorbet:
  • 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
  • Compote:
  • 1/4 cup sugar
  • 1 pound fresh Bing or tart cherries, pitted and halved

Nutrition 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

How to Make It

  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.

Cook's Notes

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