Let’s create this refreshing Tart Cherry & Mint Sorbet:

1. Prepare Ice Cream Maker Bowl (If Using Traditional Method – Note: This Recipe is Blender-Based):

• The original recipe instructions provided are for a blender method and don’t explicitly mention pre-freezing an ice cream maker bowl unless it’s a KitchenAid attachment that requires it (which the user specified in the previous ice cream recipe). For this blender sorbet, the primary step is ensuring your cherries are frozen solid.
• If you were adapting this for a canister-style ice cream maker, you would ensure its bowl is frozen for at least 12-24 hours. However, let’s stick to the blender method as written.

2. Combine Ingredients in Blender:

• Place the 2 cups of frozen pitted tart cherries, ½ cup pure maple syrup, 2 teaspoons fresh lemon juice, ¼ cup fresh mint leaves, ¼ cup coconut milk, ¼ cup water, and ⅛ teaspoon sea salt into the container of a high-speed blender.

3. Blend Until Smooth and Thick:

• Secure the blender lid tightly.
• Start blending on a low speed to initially break up the frozen cherries. Gradually increase the speed to high.
• Blend until the fruit is completely pulverized and the mixture is very smooth, thick, and has reached the consistency of soft-serve ice cream. This might take 1-3 minutes depending on your blender. Use the blender’s tamper if necessary to push ingredients down towards the blades, but be careful not to over-blend once smooth, as the heat from the blender can start to melt the sorbet.
• The recipe notes: If your cherries are too hard for the blender blade to move initially, let them thaw at room temperature for just a few minutes (5-10 minutes) until the blender can just begin to process them.

4. Serve or Freeze for Firmer Texture:

• For Soft-Serve: You can serve the Tart Cherry & Mint Sorbet immediately as a soft-serve style dessert. Scoop or pour it directly from the blender into chilled bowls or glasses.
• For Firmer, Scoopable Sorbet: If you prefer a firmer, more traditional scoopable sorbet, pour the blended mixture into an airtight freezer-safe container. Press a piece of plastic wrap or parchment paper directly onto the surface of the sorbet to help prevent ice crystals. Cover the container tightly.
• Freeze for at least 2-3 hours, or overnight, until the sorbet is firm.

5. Serve (if Frozen Firm):

• If the sorbet has been frozen firm overnight or longer, it will likely be very hard. Let it sit at room temperature for about 10-15 minutes to soften slightly, making it easier to scoop.
• Scoop into bowls or cones and enjoy! Garnish with optional toasted sesame seeds, more tart cherries, or vegan chocolate shavings/sauce if desired.

A vibrant, refreshing sorbet ready in minutes (for soft-serve) or after a short freeze!