Ingredients
Ingredients
- 1 ½ pounds cucumbers (peeled and seeded) (680 g)
- 3 tablespoons fresh squeezed lemon juice (42 g)
- 1 cup granulated sugar (200 g)
Instructions
- Prepare the cucumbers: Peel the cucumbers and remove all the seeds to avoid bitterness. Cut them into 2-inch pieces to make them easier to process in the food processor.
- Blend ingredients: Place the cucumber pieces, lemon juice, and sugar into a food processor. Process until the mixture is completely smooth and uniform in texture.
- Chill the mixture: Transfer the blended mixture to an airtight container. Refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld and the mixture to get cold.
- Churn in ice cream maker: Pour the chilled mixture into your ice cream maker and process according to the manufacturer’s instructions until the mixture reaches a soft serve consistency.
- Freeze the sorbet: Transfer the soft sorbet to a freezer-safe container and freeze it for at least 4 hours to firm up.
- Serve: Before serving, let the sorbet sit at room temperature for about 5 minutes to soften slightly. Scoop into bowls and garnish with fresh mint leaves for a refreshing presentation.
Notes
- For best results, use English or Kirby cucumbers, which have fewer seeds and thinner skins.
- Adjust sugar quantity based on personal preference or the sweetness of cucumbers.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow dish and stir every 30 minutes until firm to prevent large ice crystals.
- Garnish with fresh mint or a thin cucumber slice to enhance visual appeal and flavor.
- The sorbet should be stored in an airtight container to prevent freezer burn and preserve freshness.
- Prep Time: 15 minutes
- Cook Time: 6 hours (including chilling and freezing time)
- Category: Dessert
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
