Chalk it up to hormones, but sweets are what I’m craving these days. Pregnancy seems to have extinguished my prior love for veggies, and try though I might, I just can’t get into them. Perhaps they’ll be more appealing once I’m no longer nursing, but for now, fruit is where it’s at. Oh, and chocolate. I’m always all about chocolate.

This dark and decadent treat is based on a smoothie that’s been appearing at my mom’s house recently, and after a couple minor tweaks, I’ve converted her concept to a quick and easy sorbet. It takes all of two minutes to prepare and makes for a dessert that is satisfying and guilt-free. And since it contains greens, I can even count it toward my veggie intake for the day.

Dark Chocolate Bar and Bowl of Frozen Cherries

The flavors here are intense yet complementary with frozen cherries serving as a sweet stage for the dueling dark chocolate and peppery arugula. A touch of honey brings balance to the dish, and while the recipe technically yields two servings, you won’t be receiving any disapproving looks from me if you happen to finish it all by yourself.

Baby Arugula

Two-Minute Dark Chocolate Cherry Sorbet

Makes: 2 servings

Two-Minute Dark Chocolate Cherry Sorbet


  • 1 cup lightly packed baby arugula
  • 4 cups frozen cherries
  • 2 tablespoons honey
  • 3/4 cup cold water
  • 1 3.5-ounce bar of good quality dark chocolate (about 70% cacao), coarsely chopped


  1. In a high powered blender, combine the arugula, frozen cherries, honey, and enough water to help the mixture blend (I used ¾ cup, but you made need more or less depending on your blender’s motor). Blend until smooth, transfer the sorbet to a small mixing bowl, and use a wooden spoon to stir in the chocolate chunks until incorporated. Scoop into serving dishes and serve immediately.

Two Minute Dark Chocolate Cherry Sorbet

Tips and Tidbits

  • For even richer chocolate flavor, try adding 1-2 tablespoons of unsweetened cocoa powder to the mix. Give the blended mixture a taste and throw in a little bit more honey if needed to counter the bitterness of the cocoa.
  • The above recipe provides instruction for using a blender, but a food processor would also work. If you decided to take that route, you may find that little to no water is needed.
  • My experience with this dessert has indicated that it is best eaten right away. When I froze it to enjoy later, the earthiness of the arugula became more pronounced, and I found I didn’t enjoy it quite as much.