Chocolate cherry sorbet

Bittersweet chocolate offsets the sweetness of the cherries in this simple dessert. Chocolate cherry sorbet only requires 5 ingredients so it’s ready in no time. Don’t have an ice-cream machine? Freeze this mixture in your favorite popsicle molds for a portable treat.

A close up shot of three scoops of cherry chocolate sorbet. The deep red sorbet has small flecks of dark chocolate. The scoops are slightly melted at the edges. There is a sprig of mint in the upper left background.

My friends Karen and Fred host a movie night at their house every Monday. It’s always been a small gathering of just 4 people but we have a lot of fun. One of us makes a salad, one makes a main course and the last makes dessert. My friends are such excellent cooks that the pressure is always on.

As you might guess, I’m not as good at making salads or main dishes as I am at dessert. This last week we watched Hamilton and it was my turn for dessert.

Karen loves cherries and Costco had them on sale so I picked up 2 pounds. The question was what to do with them. 

I thought about a cherry cheesecake or a cherry pastry but it’s been hot. Over 100 degrees hot. So cherry sorbet was the thing.

This is a top view of two glass bowls of chocolate cherry sorbet sit on a marble table. Each bowl has four scoops of sorbet arranged in a pyramid. The sorbet is a dark purple red and each bowl has a sprig of mint as a garnish. There are two spoons on the table to the left of the bowls. One is magenta and the other is lime green.

I found a cherry sorbet recipe that used 2 pounds of fresh cherries and was simple. But, when I tasted the cherry juice mixture it was way too sweet.

You need a certain amount of sugar to keep the sorbet soft, so I increased the lemon juice and I added shaved bittersweet chocolate to offset the sweetness of the cherries.

This chocolate cherry sorbet scoops easily and it tastes amazing. Karen and Fred even asked for the left overs. Fortunately, the recipe makes 1 1/2 quarts. I have a large ice-cream maker and it completely filled the tub. If you have a smaller ice-cream maker, you might want to cut the recipe in half or freeze in two batches.

A glass bowl of chocolate cherry sorbet seen from about a 45 degree angle from the top. There are four scoops of dark purple red sorbet arranged in a pyramid with a sprig of mint at the back.

Yield: 1 ½ quarts

Chocolate cherry sorbet

Chocolate cherry sorbet
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 3 hours
Total Time 4 hours


  • 2 pounds (0.9 kg) fresh cherries, pitted
  • 1 cup water
  • 2/3 cup sugar (135 g)
  • 2 tablespoons fresh lemon juice (or to taste)
  • 3.5 ounces (100 g) shaved or finely chopped bittersweet chocolate (1 bar)


  1. Wash, pit and remove stems from cherries.
  2. Place cherries, sugar and water in a saucepan and cook over medium heat until cherries are soft (about 10-15 minutes).
  3. Puree the cherries thoroughly and put through a fine sieve.
  4. Add lemon juice and chill thoroughly.
  5. Freeze according to your ice-cream maker's instructions. When the mixture is fairly solid, add the shaved chocolate.



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