Cherry Mascarpone Sherbet with Dark Chocolate Balsamic Sauce

June 25, 2010
0 Ratings
  • Serves 4 to 6
Author Notes

If you have always wanted to try making sherbet at home but haven't wanted to invest in an ice-cream maker, give this recipe a try. The marscarpone gives the sherbet a smooth creaminess that is still light and fresh. Sweet cherry flavor with hints of mint and lemon are the definition of refreshingly delicious. The combination of dark chocolate and balsamic vinegar melt into a rich, dense sauce that perfectly compliments the cherry marscarpone sherbet when drizzled over it. —Garden Gate Kate

What You'll Need
  • Cherry Mascarpone Sherbet
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1/2 cup chopped fresh mint leaves
  • 1 cup water
  • 2 cups cherries, stemmed and pitted
  • plus 1 cup cherries, stemmed, pitted, and chopped
  • 1/2 cup mascarpone cheese
  • 3 tablespoons fresh lemon juice
  • pinch of salt
  • Dark Chocolate Balsamic Syrup
  • 4 ounces premium dark chocolate, coarsely chopped
  • 1/4 cup half and half
  • 1/2 cup dark brown sugar
  • 1/2 cup balsamic vinegar
  1. Place 1/2 cup of granulated sugar, mint, and water in a small saucepan. Bring to a light boil and simmer, stirring occasionally. Simmer for 5minutes. Strain the mint from the simple syrup.
  2. In a food processor, place cherries with the remaining tablespoon of sugar. Puree. Add the mascarpone, lemon juice, and salt and process until combined. Add the mint syrup and combine. Pour the cherry mixture into an 8 by 8-inch glass dish. Cover the dish with plastic wrap and place in the freezer. The cherry sherbet will take about 4 hours to freeze.
  3. For dark chocolate balsamic sauce: Place dark chocolate, half and half, dark brown sugar, and balsamic vinegar in a small saucepan. Bring to a boil and simmer until chocolate is melted and sugar is dissolved, about 5 minutes. Let the sauce cool completely.
  4. To serve, place a few tablespoons of chopped cherries in bottom of bowl. Spoon the cherry sherbet over the cherries. Drizzle with the dark chocolate balsamic sauce.

See what other Food52ers are saying.

  • Laura Jarboe
    Laura Jarboe
  • EmilyNunn
  • Lizthechef
  • drbabs

5 Reviews

Laura J. June 13, 2015
I made this today, enjoyed it. Very easy. Did not make the sauce and added chocolate bits directly to the sherbet. Next time I'll leave out the mint, though some of my friends said they liked the mint.
EmilyNunn June 25, 2010
Lovely. Saving now.
Lizthechef June 25, 2010
This looks good, a little too good...Am gaining weight just from looking at these dessert recipes.
drbabs June 25, 2010
This sounds amazing. In step 1, wouldn't you need to put the water into the saucepan, too? Does the cheese keep the sherbet from freezing into a brick?
Garden G. June 25, 2010
Yes, the marscapone keeps the sherbet from freezing too hard. The natural fat in the cheese makes the sherbet smooth and easy to scoop and eat with a spoon. BTW, thank you for mentioning the water in the saucepan. I forgot to write that!