Cucumber Sorbet
Equipment
- 11-cup (or larger) food processor
- ice cream maker
Ingredients
- 1½ pounds peeled, and deseeded cucumbers (approximately 10-12 small/medium cucumbers)
- 3 T lemon juice
- 1 cup granulated sugar
- 1 T melon liqueur
- fresh mint, for garnish
Instructions
- Freeze the ice cream maker bowl - Be sure to stash the bowl of your ice cream maker in the freezer for at least 24 hour in advance of churning the sorbet.
- Prep the cucumbers - Working one at a time, peel and deseed the cucumbers. Give them a rough chop and continue working until you have a pound and a half of chopped cucumbers.
- Process - Add the cucumbers, sugar, lemon juice and liqueur to the bowl of your food processor, and process until very smooth. Stash in the refrigerator until you're ready to make sorbet.
- Churn and Freeze - Pour the mixture into your ice cream maker while it is running, and churn for 15-20 minutes. The mixture will expand as it freezes, so let it churn until the sorbet completely fills the bowl. Transfer to a freezer-safe container and freeze for at least 4 hours. When ready to serve, scoop into balls (or scrape if you haven't added the liqueur) and garnish with fresh mint.