Recipe courtesy of Stuart O'Keeffe
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2 hr 20 min
20 min
2 hr
6 to 12 servings



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.

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