- Level: Easy
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
- 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
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.
