Beat the summer heat with Cucumber and Mint Sorbet, a refreshing and vibrant dessert that combines the coolness of cucumber with the invigorating aroma of fresh mint, a hint of sweetness from sugar, and a zing of lime juice. This homemade sorbet is the perfect way to cool down on hot summer days.
SERVINGS
4
PREP TIME
40 Mins
CHILL TIME
2 Hours
INGREDIENTS
2 large Crunch Quake™ long english cucumbers, peeled
1/2 cup fresh mint leaves
1/2 cup granulated sugar (adjust to taste)
Juice and zest of 2 limes
1/4 cup water
RECIPE NOTES
Feel free to experiment with other fresh herbs like basil or cilantro for different flavor profiles.
COOKING TIPS
If you don’t have an ice cream maker, you can pour the mixture into a shallow container, freeze it, and stir it every 30 minutes until it reaches the desired sorbet consistency.
PRESENTATION
Present the Cucumber and Mint Sorbet in chilled dessert glasses or bowls, garnished with a sprig of fresh mint or a thin cucumber slice for a visually appealing touch.
NUTRITIONAL INFO
Per serving:
Calories: 120
Fat: 0g
Protein: 1g
Carbohydrates: 31g
Fiber: 2g
Sugar: 12g
DIRECTIONS
Begin by preparing the cucumbers. Peel them and cut them into chunks.
In a food processor or blender, combine the cucumber chunks, fresh mint leaves, granulated sugar, lime juice, lime zest, and water.
Blend until you have a smooth mixture.
Taste the mixture and adjust the sweetness or tartness by adding more sugar or lime juice if desired.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet-like consistency. This typically takes about 20-30 minutes.
Transfer the sorbet to an airtight container and freeze for an additional 2 hours or until firm.
When ready to serve, scoop the Cucumber and Mint Sorbet into bowls or glasses.
Garnish with a sprig of fresh mint or a thin cucumber slice for a touch of elegance.
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