The New Home Economics

Recipe: cucumber-mint sorbet

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What do you do when you accidentally end up with a couple of giant cucumbers? We sought the answer to this very question last week:

Fortunately we now have an answer: cucumber mint sorbet!

Ingredients:
2 very large cucumbers
1/2 c. honey
handful of mint leaves – bruised/chopped
1 lime or 1/2 lemon
Salt

Peel and seed cucumbers. Roughly chop and place in food processor or blender. Add a generous pinch of salt, and let sit for about 10-15 minutes — they will start to release their liquid.  Add both the zest and the juice from the lemon/lime, along with the honey and mint leaves. Process to a fine purée.  Refrigerate for at least two hours so the flavors can mingle.

Put it in an ice cream maker and run it for about 15 minutes. Transfer to a freezer-safe container, and freeze it for a good hour or until it firms up nicely.  (Or you could just skip the ice cream maker and put it directly into the freezer in a metal bowl and stir it once an hour or so until it’s ready.)  Check on it though, because once it gets really frozen solid (e.g. the next day), you will need to let it sit out at room temperature for a good 30 minutes before you’ll be able to scoop it.

Many sorbet recipes that we looked at called for 1 c. or more of sugar, which we felt was a little excessive. This was just the perfect hint of sweetness, so that you could still really taste the cucumber.

Variations:

If you have texture issues with pulp, you may want to strain the mixture through a fine sieve or cheesecloth after it’s been refrigerated and before you put it in the ice cream maker.

Add gin or vodka to keep it from freezing completely solid.

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One thought on “Recipe: cucumber-mint sorbet

  1. Pingback: Cucumber-Mint Sorbet and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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