Bittersweet Chocolate-Cherry Sorbet with Fresh Cherry Compote

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For SorbetSorbet Bittersweet Chocolate cherry w Fresh Cherry Compote

  • ¾ cup red cherry jam
  • ½ cup Dutch process cocoa (Dutch process cocoa is richer, darker and less acidic than regular cocoa)
  • ¼ cup sugar
  • ⅛ teaspoon salt
  • 2 cups water

For Compote

  • ¼ cup sugar
  • 1 lb. fresh Bing or tart cherries, pitted and halved


For Sorbet

  1. Combine first 4 ingredients in a heavy saucepan, stirring with a whisk.  Gradually add 2 cups water, stirring with a whisk.
  2. Bring mixture to a boil, stirring well with a whisk.  Cool to room temperature; cover and chill overnight.
  3. 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.

We used the Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet maker

For Compote

  1. Combine ¼ cup sugar and cherries; toss well.  Let stand at room temperature 1 hour.  Serve compote with sorbet.
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Posted in Bittersweet Chocolate-Cherry Sorbet w Fresh Cherry Compote, Desserts, Sorbet Tagged with: ,

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