Cucumber Sorbet

The recent glut of cucumbers had me making soup, lots of Greek salad and – last night – a sorbet.


I love sorbets. I love them as a light dessert option, and I especially love them as palate cleansers between courses. That’s what this sorbet was made for. The more savory flavour of cucumber was perfect for palate cleansing duty between our spicy mains and dessert. I added just a bit of mint to complement it, using only three leaves because cucumber is such a delicate flavour and mint can overwhelm other tastes very easily.


Cucumber Sorbet

1 1/2 Cucumbers

2 1/2 Tablespoons of Lemon Juice

300mls of Water

150g of Sugar

3 Fresh Mint Leaves

Chop the cucumber into small slices.

Mix well with the lemon juice.

Place in a plastic box and freeze overnight.

Add the water and sugar together in a saucepan and bring to the boil over a medium heat. Once the sugar has dissolved completely, remove from the heat and leave to cool.

Blitz the syrup, mint leaves and frozen cucumber pieces together until you have a puree.

Transfer to a litre box and pop back in the freezer.

After two hours, remove from the freezer and blitz again.

Return to the freezer and freeze for another two hours before blitzing a final time with a stick blender.

Freeze overnight.

Remove from the freezer and put in the fridge for an hour before serving to defrost enough to eat!





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