Cucumber Sorbet

5 from 1 vote

Skip the fancy spa and make your own Cucumber Sorbet! It’s so easy and a great use for all of those cucumbers you are picking from your garden! Fresh cucumber recipes are hard to come by if you don’t want to do pickles or relish! This is one of the easiest uses for your excess of cucumbers! Cucumber Sorbet is a famous palate cleansing recipe!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Chilling time 4

Total Time 35

Servings servings

Calories 209kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

2 lbs cucumber
2 cup Sugar
2 cup water
1/2 juice and rind of lemon

US Customary - Metric

Instructions

Bring sugar and water to boil together in medium saucepan. Reduce heat to low. Cook about 5 minutes. Cool thoroughly.
2 cup Sugar, 2 cup water
Meanwhile peel cucumbers and remove seeds. Process in food processor or blender until smooth. And lemon juice and zest.
2 lbs cucumber, 1/2 juice and rind of lemon
When cooled, combine cucumber puree and syrup in a bowl, thoroughly.
Pour into frozen ice cream maker bowl. Process according manufacturers instructions, until sorbet texture.
Freeze in a container for about 4 hours, until well chilled.
Garnish with fresh mint and maraschino cherry.

Notes

**Note: 2 lbs is weight before peeling and removing seeds.

Do not over-churn or texture will suffer.

Best if used with 7 days.

Nutrition