Recipe courtesy of Stuart O'Keeffe
Save Recipe Print
Total:
2 hr 20 min
Active:
20 min
Yield:
6 to 12 servings
Level:
Easy

Ingredients

Directions

Using a vegetable peeler, peel the cucumbers and remove the seeds with a teaspoon. Roughly chop the cucumbers and add them to a blender with all of the remaining ingredients. Puree until well blended and smooth. Add the mixture into an ice cream machine and run for 15 minutes. Pour the sorbet into a silver bowl, and freeze, stirring every 30 minutes until frozen, about 2 hours. Serve immediately or transfer to a container and store in the freezer.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Cucumber Salad

Recipe courtesy of Ellie Krieger

Mint Julep Sorbet

Recipe courtesy of Tanya Holland

Pomegranate and Mint Sorbet

Recipe courtesy of Giada De Laurentiis

Minted Cucumber Salad

Recipe courtesy of Jessica Harris

Cucumber Mint Raita

Recipe courtesy of Guy Fieri

Cucumber-Mint Lemonade

Cucumber-Mint Gimlets

Recipe courtesy of Food Network Kitchen

Mint Cucumber Soup

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.