Tart Cherry and Mint Sorbet
Total Time: 2-3 hours
Prep: 5 minutes
Yield: 2 cups
- 2 cups frozen Montmorency tart cherries, partially thawed
- 1/2 cup maple syrup* (see note)
- 2 teaspoons lemon juice
- 1/4 cup mint leaves
- 1/4 cup coconut milk
- 1/4 cup water
- 1/8 teaspoon salt
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).
Serve as soft-serve immediately or pour into a freezer-safe container and freeze until firm, about 2-3 hours.
*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.