Introduction: Ready for a Refreshing, Fruity Treat?
Craving a cool, vibrant dessert that’s both tangy and refreshing? This Tart Cherry & Mint Sorbet is your perfect summer indulgence! Made with tart Montmorency cherries, sweet maple syrup, and a hint of fresh mint, this dairy-free sorbet is a burst of flavor that’s light and satisfying. Perfect for hot days, post-dinner treats, or impressing guests with a healthy dessert, it’s as easy to make as it is delicious. Inspired by your love for fruity, plant-based desserts like Best Vegan Ice Cream and Raspberry Vegan Cheesecake, this recipe is vegan, gluten-free, and sure to delight. Ready to blend up a frosty, cherry-mint masterpiece? Let’s dive into this simple, refreshing recipe!
Overview: Why Tart Cherry & Mint Sorbet is a Must-Try
This Tart Cherry & Mint Sorbet is a bright, tangy dessert with a smooth, creamy texture thanks to coconut milk and a touch of maple syrup for natural sweetness. The mint adds a refreshing twist, making it a perfect palate cleanser. What makes it special? It’s vegan, requires minimal ingredients, and can be served as soft-serve or a firmer sorbet.
- Time Requirement: About 15 minutes active prep (10 minutes blending, 5 minutes assembly), plus 2–3 hours freezing for firmer texture (optional).
- Difficulty Level: Easy! A high-speed blender does most of the work.
- Why It’s Special: It’s a dairy-free, naturally sweetened dessert with bold tart cherry flavor and a cooling mint finish, ideal for summer or dietary needs.
This sorbet is a refreshing, crowd-pleasing treat that’s sure to cool you down. Let’s get blending!
Essential Ingredients
Here’s what you need to make this Tart Cherry & Mint Sorbet. Each ingredient adds to the tangy, creamy, and refreshing magic.
- Frozen Montmorency Tart Cherries (2 cups): Provide a bold, tangy flavor and vibrant color.
- **Maple Syrup (1/2 cup)*: Naturally sweetens the sorbet (*adjust to 1/3 cup for less sweetness if preferred).
- Lemon Juice (2 teaspoons): Enhances the tartness and brightens the flavor.
- Fresh Mint Leaves (1/4 cup): Add a cooling, refreshing note.
- Coconut Milk (1/4 cup): Creates a creamy texture without dairy.
- Water (1/4 cup): Helps achieve the right consistency for blending.
- Salt (1/8 teaspoon): Balances the sweetness and enhances flavors.
Substitutions and Variations
- Tart Cherries: Swap with frozen raspberries, strawberries, or mixed berries for a different fruit flavor.
- Maple Syrup: Use agave nectar or honey (if not strictly vegan) for similar sweetness.
- Coconut Milk: Replace with almond milk, oat milk, or more water for a lighter texture.
- Mint: Omit for a pure cherry sorbet or use basil for a unique twist.
- Lemon Juice: Substitute with lime juice or orange juice for a different citrus note.
- Add-Ins: Blend in 1/4 cup dark chocolate chips or swirl in a fruit puree after blending for extra flair.
Step-by-Step Instructions
Making this Tart Cherry & Mint Sorbet is quick and simple with a high-speed blender! Follow these steps for a perfect dessert every time.
Step 1: Blend the Sorbet
- In a high-speed blender, combine 2 cups frozen Montmorency tart cherries, 1/2 cup maple syrup, 2 teaspoons lemon juice, 1/4 cup fresh mint leaves, 1/4 cup coconut milk, 1/4 cup water, and 1/8 teaspoon salt.
- Start blending on low speed, gradually increasing to high, until the mixture is very smooth and thick, resembling soft-serve ice cream. This should take about 1–2 minutes.
- If the cherries are too hard to blend, let them thaw for 2–3 minutes until the blender blade can move, but avoid over-thawing to maintain a thick texture.
Tip: Don’t overmix, as the blender’s heat can melt the sorbet. Stop once it’s smooth and thick.
Step 2: Serve or Freeze
- For soft-serve texture, serve immediately in chilled bowls or cones.
- For a firmer sorbet, pour the mixture into a freezer-safe container, smooth the top, and freeze for 2–3 hours or overnight.
- If frozen overnight, let the sorbet sit at room temperature for 15 minutes to become scoopable before serving.
Tip: Press plastic wrap onto the surface before freezing to prevent ice crystals.
Assembly: Building the Perfect Tart Cherry & Mint Sorbet
Making this Tart Cherry & Mint Sorbet is all about achieving a smooth, creamy texture with vibrant flavors. Here’s how to make it perfect:
- Use a High-Speed Blender: Ensure a smooth, lump-free texture by blending thoroughly.
- Balance the Texture: Blend just until soft-serve consistency to avoid melting from the blender’s heat.
- Freeze Properly: For firmer sorbet, freeze in a shallow container for even setting.
- Serve Artfully: Scoop into bowls or cones and garnish for a stunning presentation.
Presentation Tips:
- Serve in chilled glass bowls or waffle cones for a summery vibe.
- Garnish with fresh mint leaves, a sprinkle of chia seeds, or a few tart cherries.
- Pair with sparkling water, iced tea, or a scoop of Best Vegan Ice Cream for a dessert duo.
Storage and Make-Ahead Tips
This sorbet is perfect for making ahead and keeping frozen for refreshing treats. Here’s how to store it:
- Storing Leftovers:
- Store in an airtight, freezer-safe container in the freezer for up to 1 month.
- Press plastic wrap or parchment onto the surface before sealing to prevent ice crystals.
- Reheating: No reheating needed! Let sit at room temperature for 10–15 minutes to soften for scooping.
- Make-Ahead Tips:
- Prepare the sorbet base (before blending) and refrigerate for up to 2 days.
- Blend and freeze the sorbet up to a week ahead for easy serving.
- Add fresh garnishes just before serving to keep them vibrant.
Tip: Scoop into individual portions and freeze in small containers for quick, grab-and-go servings.
Recipe Variations
This Tart Cherry & Mint Sorbet is versatile, drawing on your love for fruity, refreshing desserts like Best Vegan Ice Cream and Raspberry Vegan Cheesecake. Here are some fun ideas:
- Berry Mint Sorbet: Use a mix of frozen raspberries and blueberries instead of cherries.
- Chocolate Cherry Sorbet: Add 2 tablespoons cocoa powder to the blend for a chocolatey twist.
- Citrus Cherry Sorbet: Replace mint with 1 teaspoon orange zest for a citrusy kick.
- Nut-Free Version: Omit coconut milk and use more water or oat milk for a lighter sorbet.
- Creamier Sorbet: Increase coconut milk to 1/2 cup for a richer texture.
Tip: Swirl in a vegan caramel or chocolate sauce after blending for a marbled effect.
Conclusion: A Tangy, Refreshing Treat to Love
Tart Cherry & Mint Sorbet is the perfect way to enjoy a light, dairy-free dessert that’s bursting with tangy cherry flavor and a cooling mint finish. With its simple ingredients, vibrant color, and easy prep, it’s a treat that’s as refreshing as it is wholesome. Perfect for summer days, vegan gatherings, or a healthy sweet treat, this sorbet is sure to impress. Play with the variations, share with loved ones, and savor every frosty scoop. What’s your favorite way to enjoy this sorbet? Share your ideas in the comments and let us know how it turned out!
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Tart Cherry & Mint Sorbet
Description
Craving a cool, vibrant dessert that’s both tangy and refreshing? This Tart Cherry & Mint Sorbet is your perfect summer indulgence! Made with tart Montmorency cherries, sweet maple syrup, and a hint of fresh mint, this dairy-free sorbet is a burst of flavor that’s light and satisfying
Ingredients
Here’s what you need to make this Tart Cherry & Mint Sorbet. Each ingredient adds to the tangy, creamy, and refreshing magic.
- Frozen Montmorency Tart Cherries (2 cups): Provide a bold, tangy flavor and vibrant color.
- **Maple Syrup (1/2 cup)*: Naturally sweetens the sorbet (*adjust to 1/3 cup for less sweetness if preferred).
- Lemon Juice (2 teaspoons): Enhances the tartness and brightens the flavor.
- Fresh Mint Leaves (1/4 cup): Add a cooling, refreshing note.
- Coconut Milk (1/4 cup): Creates a creamy texture without dairy.
- Water (1/4 cup): Helps achieve the right consistency for blending.
- Salt (1/8 teaspoon): Balances the sweetness and enhances flavors.
Substitutions and Variations
- Tart Cherries: Swap with frozen raspberries, strawberries, or mixed berries for a different fruit flavor.
- Maple Syrup: Use agave nectar or honey (if not strictly vegan) for similar sweetness.
- Coconut Milk: Replace with almond milk, oat milk, or more water for a lighter texture.
- Mint: Omit for a pure cherry sorbet or use basil for a unique twist.
- Lemon Juice: Substitute with lime juice or orange juice for a different citrus note.
- Add-Ins: Blend in 1/4 cup dark chocolate chips or swirl in a fruit puree after blending for extra flair.
Instructions
Step 1: Blend the Sorbet
- In a high-speed blender, combine 2 cups frozen Montmorency tart cherries, 1/2 cup maple syrup, 2 teaspoons lemon juice, 1/4 cup fresh mint leaves, 1/4 cup coconut milk, 1/4 cup water, and 1/8 teaspoon salt.
- Start blending on low speed, gradually increasing to high, until the mixture is very smooth and thick, resembling soft-serve ice cream. This should take about 1–2 minutes.
- If the cherries are too hard to blend, let them thaw for 2–3 minutes until the blender blade can move, but avoid over-thawing to maintain a thick texture.
Tip: Don’t overmix, as the blender’s heat can melt the sorbet. Stop once it’s smooth and thick.
Step 2: Serve or Freeze
- For soft-serve texture, serve immediately in chilled bowls or cones.
- For a firmer sorbet, pour the mixture into a freezer-safe container, smooth the top, and freeze for 2–3 hours or overnight.
- If frozen overnight, let the sorbet sit at room temperature for 15 minutes to become scoopable before serving.
Tip: Press plastic wrap onto the surface before freezing to prevent ice crystals.
FAQs
1. Can I use fresh cherries instead of frozen?
Yes! Pit and freeze 2 cups of fresh tart cherries before blending to achieve the right texture.
2. Is this sorbet healthy?
It’s healthier with natural maple syrup, nutrient-rich cherries, and no dairy. Reduce maple syrup to 1/3 cup for a lighter option.
3. Can I make it without coconut milk?
Yes! Replace with more water or a plant-based milk like almond or oat, but the texture may be less creamy.
4. Why is my sorbet icy?
- Blend until completely smooth to avoid ice crystals.
- Don’t over-thaw cherries before blending to maintain thickness.
- Store properly with plastic wrap on the surface to prevent freezer burn.
5. Can I make this ahead?
Yes! Blend and freeze up to a week ahead, or prep the base and refrigerate for 2 days before blending.
6. How long does it last?
It stays fresh in the freezer for up to 1 month in an airtight container.
7. Can I freeze this sorbet?
Yes! It’s designed to be frozen. Store in an airtight container to maintain texture.
8. What’s the best way to serve it?
Serve in chilled bowls or cones with mint leaves, tart cherries, or a drizzle of vegan chocolate for a refreshing treat.