Tart Cherry & Mint Sorbet
If you have roughly 45 minutes to spend in the kitchen, Tart Cherry & Mint Sorbet might be a super gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This recipe serves 8 and costs 90 cents per serving. One serving contains 91 calories, 1g of protein, and 2g of fat. Plenty of people made this recipe, and 251 would say it hit the spot. It is brought to you by Love & Lemons. Head to the store and pick up cherries, coconut milk, water, and a few other things to make it today. It works well as a side dish. All things considered, we decided this recipe deserves a spoonacular score of 33%. This score is rather bad. Cherry Nectarine Mint Sorbet, Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote, and tart cherry & mint iced tea are very similar to this recipe.
Servings: 8
Ingredients:
2 cups frozen Montmorency tart cherries, partially thawed
¼ cup coconut milk
2 teaspoons lemon juice
½ cup maple syrup* (see note)
¼ cup mint leaves
⅛ teaspoon salt
¼ cup water
Equipment:
blender
Cooking instruction summary:
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.
Step by step:
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).
2. Serve as soft-serve immediately or pour into a freezer-safe container and freeze until firm, about 2-3 hours.
Nutrition Information:
covered percent of daily need
