Dark Chocolate Sorbet with Amaretto and Cherries

Makes about 1½ quarts

3            cups water
1⅓         cups granulated sugar
1⅓         cups unsweetened cocoa powder
½           teaspoon espresso powder (optional)
⅛           teaspoon fine sea salt
⅓           cup (2 ounces) chopped semisweet or bittersweet chocolate
1            teaspoon vanilla extract
1½         tablespoons amaretto liqueur
⅔           cup (about 34) drained good-quality maraschino cherries, such as Luxardo brand

Nutritional information per ½ cup serving: Calories 201 (20% from fat) • carb. 39g • pro. 2g • fat 5g • sat. fat 3g • chol. 0mg • sod. 21mg • calc. 18mg • fiber 4g

1. Combine the water, sugar, cocoa powder, espresso powder (if using), salt, and chopped chocolate in a medium saucepan set over medium-low heat. Cook mixture, whisking constantly until smooth. Remove from heat and stir in the vanilla and amaretto. Transfer to a heat-safe bowl. Cover and refrigerate for a minimum of 3 hours, or overnight.
2. Turn on the Cuisinart® Ice Cream & Sorbet Maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. About 5 minutes before mixing is completed, add the cherries through the top and allow to mix in completely. The sorbet will have a soft, creamy texture. For best results, transfer the sorbet to an airtight container and place in freezer until firm, at least 2 hours.

3. Tip: The addition of amaretto keeps the sorbet in a super-smooth, scoopable state, which also means it’s quicker to melt than the rock-solid alternative. We don’t find this to be a problem, but for those who really take time to savor each spoonful, serve in chilled dishes to keep it frosty for longer.