Tart Cherry & Mint Sorbet
Recipe type: dessert
Serves: 2 cups
  • 2 cups frozen Montmorency tart cherries
  • ½ cup maple syrup* (see note)
  • 2 teaspoons lemon juice
  • ¼ cup mint leaves
  • ¼ cup coconut milk
  • ¼ cup water
  • ⅛ teaspoon salt
  1. Place the tart cherries, maple syrup, lemon juice, mint, coconut milk, water and salt in a high speed blender. Blend on low and gradually work up to high speed. Blend until the fruit is very smooth and thick, like the texture of soft-serve. (Don't overmix or your sorbet will start melting from the heat of the blender). If your cherries are too hard to blend, let them thaw for just a few minutes until your blender blade will move.
  2. Serve as soft-serve immediately or pour into a freezer-safe container and freeze until firm, about 2-3 hours or overnight. If the sorbet firms up overnight, let it sit at room temp for 15 minutes until it's scoop-able.
*I suggest not reducing the syrup, it's necessary for a non-icy scoop-able texture once it's frozen overnight. If you DO reduce the syrup, it's best to serve this as soft-serve right from the blender, or better yet, use this flavor combination to make a smoothie bowl.

A high speed blender, like a Vitamix, will work best for this recipe.

I find tart cherries (sometimes called sour cherries) at Wheatsville Coop in Austin, and occasionally at Whole Foods.
Recipe by Love and Lemons at https://www.loveandlemons.com/tart-cherry-mint-sorbet/