- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
- Yield: 6 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 50
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 210 mg
- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
- Yield: 6 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 50
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 210 mg
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.
