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.