Cucumber Mint Sorbet

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
2 hr

Yield:
6 to 12 servings
Level:
Easy

Ingredients
  • 2 large cucumbers
  • 3 tablespoons chopped fresh mint leaves
  • 1/2 teaspoon fine salt
  • 1/2 cup organic sugar
  • 1/2 cup water
  • l lime, juiced
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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