Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote
7 servings (serving size: 1/2 cup sorbet and about 1/4 cup compote)
Photo: Gentl & Hyers; Styling: Kendra Smoot
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
How to Make It
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.
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.
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.
Loved this. I used Nestle's unsweetened cocoa and Smucker's Cherry Preserves b/c that's what was in the cupboard. Skipped the compote but stirred 3/4 cup thawed frozen cherries into the ice cream in the last minutes of mixing. Fewer calories and a fresher taste that way, I think. Might be nice with a bit of kirsch added at the end too.
I made this in my Cuisinart ice cream maker, perfect for small batches of ice cream and sorbet. I used Archer Farms (Target brand) red tart cherry preserves and Hershey's Special Dark Cocoa (a blend of natural and dutched cocoas) which gave this an incredibly deep bittersweet chocolate flavor. Wouldn't change a thing...tastes absolutely delicious and decadent!
A dark chocolate-lovers dream! This was great without the compote as well. I used Nestle cocoa powder, cane sugar, and St. Dalfour black cherry fruit spread (whole foods). Will make again but try with raw cacao and substitute agave for half of the sugar.
There's a mistake in the recipe -- look for Bonne Maman or other brand cherry preserves, NOT jam (they don't offer any jams http://www.bonnemaman.us/). This was an excellent adult dessert, an intensely-flavored, smooth sorbet. Perhaps would serve with a smaller portion of fresh cherry compote, but was very good as written.
I was really hoping this would be great, but it was only okay. I used Trader Joes cherry jam and you really couldn't taste the cherries. Maybe I'll try again with another type of jam. It still tastes good, but not what I expected.
This was wonderful - made it for Memorial Day. Used Ghiradelli chocolate and cherry preserves. I probably froze too long after the ice cream maker but it was still amazing. I will definitely make it again!
This was outstanding!! Worth going out to buy an ice cream maker if you don't already have one. Used my own cherry jam which was lower sugar but otherwise it was perfect. Froze very quickly so do watch it carefully. This will become a summer favorite.
OMG!!!this was amazing! I did not have Dutch Process cocoa and the Cherry Jam shelf at 4 stores was empty, so I used a small jar of Cherry Butter. This was SO good,so simple, practically fat free and just full of flavor. I will make this again, because it won't last long.
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