Today’s recipe that I’m sharing I’ve prepared twice in the last two weeks, and both times the reviews from my guests (and wife) have been the same — “This is delicious! What flavour *is* it?!?” Well, my faithful followers, I am here today to share with you the secret of Cucumber Sorbet. 🙂
Dead simple to make, tasty and refreshing on a hot day, and a perfectly-sized recipe to share with two other friends as a little pick-me-up. So let’s get right to it:
2 large seedless cucumbers, peeled and chopped1 tsp mint/spearmint extract
1 tsp vanilla extract
2/3 C sugar
2/3 C water
Pop the chopped-up cucumbers, mint extract and vanilla extract into a blender or food processor and puree it. Set aside.
In a small pot, heat the water and sugar together until the sugar is completely dissolved. Once you are certain all the sugar has dissolved, pour in the cucumber puree and thoroughly mix. Place a sieve over a bowl big enough for the resulting liquid, then press the cucumber/simple syrup mix through the sieve (just to make sure there’s no big chunks sneaking through), and place the mixture into the fridge for at least 5 hours. At that point, pop the mix into an ice cream maker (as per the maker’s instructions) and you should shortly have a small batch of refreshing, light-green sorbet.
**Note: If you are preparing this for a diabetic, it is possible to substitute 1/2 of the sugar with Splenda (by volume) to cut back on the person’s sugar levels spiking a bit. For my own personal cooking, though, I prefer to stay with ‘regular’ sugar.