- Food: Tart Cherry and Mint Sorbet
- Writer: Lizzie Green
- Content-Type: Food Blog
A simple, fabulous summer dessert. No gluten and vegan.
I’m going to cook this dessert every summer. It’s very simple and only requires 5 ingredients! The nicest thing is that an ice cream machine is not necessary for this recipe (assuming you have a good blender).
Simply combine and then freeze. With the little, unanticipated hints of mint, it is tangy, sweet, and gorgeous.
For various reasons, Jack and I both adore Montmorency tart cherries (see all of these recipes that use them).
They have amazing superfood properties, are proven to reduce soreness following exercise, and are a natural source of melatonin, which aids with sleep regulation.
Of course, the reason they are our favorite is that they taste excellent.
With maple syrup, this recipe is naturally sweetened. Even though it’s highly fruity and hydrating, the dessert is still somewhat decadent.
I enjoy having just a tiny scoop as a treat in the afternoon, or even better, serving it with a scoop of vanilla ice cream as dessert.
This can be served right from the blender, where the consistency will be closer to soft-serve ice cream. I advise freezing it for two to three hours or overnight to let it set up.
It will scoop well if you freeze it overnight and then let it sit at room temperature for 15 minutes before serving.
Mint & Tart Cherry Sorbet
|Type of recipe: dessert
Contains: 2 cups
Tart Cherry Ingredients
- 2 cups frozen Montmorency tart cherries
- ½ cup maple syrup (see note)
- 2 teaspoons lemon juice
- ¼ cup mint leaves
- ¼ cup coconut milk
- ⅛ teaspoon salt
- ¼ cup water
Tart Cherry Instructions
- Put the coconut milk, water, salt, mint, lemon juice, maple syrup, and tart cherries in a high-speed blender. Starting at a low speed, increase it progressively to high. Blend the fruit until it is very thick, silky, and soft-serve-like. (Don’t overmix or the heat of the blender may cause your sorbet to start melting.) If your cherries are too difficult to combine, defrost them briefly so that the blade of your blender can move.
- Serve right away as soft-serve, or pour into a freezer-safe container and freeze until hard, two to three hours, or overnight. Allow the sorbet to sit at room temperature for 15 minutes to make it scoopable if it becomes firmer overnight.
Tart Cherry Notes
- I advise against cutting back on the syrup because it’s required for a non-icy, scoopable consistency after it freezes overnight. It’s best to serve this as soft-serve straight from the blender if you DO reduce the syrup, or even better, utilize this flavor combination to create a smoothie bowl.
- The best blender to use for this recipe is a high-speed blender like a Vitamix.