Chocolate & Cherry Sorbet

Preparation info

  • Difficulty


  • Makes about

    500 g


Appears in


By Peter Gilmore

Published 2014

  • About


  • 500 ml (17 fl oz) strained unsweetened cherry juice
  • 160 g ( oz) caster (superfine) sugar
  • 20 g (¾ oz) liquid glucose
  • 325 ml (11 fl oz) water
  • 20 g (¾ oz) Valrhona cocoa powder
  • 15 g (½ oz) amedei chuao (extra dark chocolate 70%), finely chopped


Place the cherry juice in a small saucepan and reduce by half over medium heat. Combine the reduced cherry juice with the remaining ingredients in a clean saucepan. Bring to the boil, whisking constantly. Remove from heat. Put the mixture in a blender and blend well. Pour through a fine sieve. Allow to cool completely, then churn in an ice-cream machine. Freeze until required.