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Recipe courtesy of Stuart O'Keeffe

Show: Private Chefs of Beverly Hills

Episode: Teenage Tasteland

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Total:: 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 tablespoon fine salt
1/2 cup organic sugar
1/2 cup water
1 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 a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Cucumber Mint Sorbet
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 6 to 12 servings
Ingredients: 2 large cucumbers; 3 tablespoons chopped fresh mint leaves; 1 tablespoon fine salt; 1/2 cup organic sugar; 1/2 cup water; 1 lime, juiced