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.

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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.