Description
A light and refreshing cucumber sorbet dessert that captures the essence of summer in every bite.
Ingredients
Scale
- 2 lbs 4 large seedless cucumbers – If seedless cucumbers are not available, peel and scoop out the seeds from standard cucumbers.
- 1 cup 1 cup of sugar – Honey can be used as an alternative sweetener for a slightly thicker texture.
- 1 cup 1 cup of water
- 1 lime juice of 1 lime
- 8–10 leaves, chopped fresh mint leaves – Basil can be used as a substitute for mint.
- A pinch pinch of salt
- Optional coconut cream
- Optional stevia or erythritol
Instructions
- Prepare the Cucumbers
- Rinse & Peel: Wash and peel cucumbers.
- Slice & Seed: Slice lengthwise and scoop out any large seeds.
- Chop: Cut into chunks.
- Start Blending
- Combine Ingredients: Place cucumber, sugar, water, lime juice, mint, and salt in blender.
- Blend Until Smooth: Pulse until fully liquid.
- Taste & Adjust: Adjust sweetness or tanginess to your preference.
- Strain & Chill
- Strain the Blend: Use fine mesh strainer to remove pulp.
- Cover & Chill: Transfer liquid to freezer-safe container and chill for about 1 hour.
- Agitate & Freeze
- Stir Every 30 Minutes: Stir semi-frozen edges back to center every 30 minutes for 2 to 3 hours.
- Final Freeze: Let stand in freezer until firm.
- Serve & Garnish
Notes
Experiment with different herbs and sweeteners to customize the sorbet to your liking.
Nutrition
- Serving Size: 1/2 cup
- Calories: 90
- Sugar: 20g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg