*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.
- 2 Cups frozen Montmorency tart cherries, partially thawed
- 1/2 Cup maple syrup* (see note)
- 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.