Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote

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.

Yield: 7 servings (serving size: 1/2 cup sorbet and about 1/4 cup compote)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 197
  • Fat: 1.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.7g
  • Carbohydrate: 50.6g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 45mg
  • Calcium: 19mg

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

Preparation

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

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

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