This Cucumber Mint Sorbet is tasty, unique and simple. It is a tasty cold dessert with refreshing tone. The refreshing and cooling taste of mint combined with cucumber and coldness of sorbet makes it wonderful. This frozen treat is wonderful to enjoy on hot days of summer!
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Cucumber Mint Sorbet Recipe
This delightful cucumber mint sorbet recipe is a brilliant recipe that uses the fantastic texture of sorbet to make a delightfully refreshing dessert treat that can be enjoyed any time of the year. A frozen treat like this one, though, is wonderful for warm summer nights. So, give this recipe a go soon!
If you liked this homemade recipe of ours, then also try our Raspberry Mint Sorbet Recipe, Tomato Basil Sorbet Recipe, and Baby Beet Sorbet Recipe.
Cucumber Mint Sorbet
We love the fact that this sorbet takes the flavor of the cucumber and almost uses it to contextualize the flavors of the sorbet. It means that the overall taste is rich and complex, rather than being as one-dimensional as it could have been. This recipe took quite a lot of development, and we hope that you like it as much as we do!
6-8
servings10
minutes45 minutes + cooling time
320
kcalIngredients
1 cup water
1 ¾ cups sugar
2 cups cucumber juice, chilled
2 tbsp freshly squeezed lemon juice
¼ cup finely chopped spearmint leaves
Method
First of all, add the water and sugar to a small, heavy-bottomed saucepan.
Over medium heat, bring the mixture to just under a boil, making sure to whisk as you cook, so that the sugar dissolves evenly. Be careful with the hot syrup, as it will be extremely hot and extremely sticky.
Pour the syrup into a shallow pan or bowl, and then put it into the fridge until it is thoroughly chilled – this should take one to two hours.
When the syrup is cold, whisk in the cucumber and lemon juices. Make sure to whisk them in thoroughly, as the crystalline structure of the syrup is what keeps all the ingredients together.
Pour the combined mixture into an ice cream maker, and then process in accordance with the manufacturer’s instructions.
During the final moment of processing, add the mint leaves. We need to ensure that they’re added late so that the ice cream maker doesn’t pulverize them too much. Retaining the rough structure of the leaves is great for the appearance as well as the taste of the sorbet.
Using a non-stick utensil, transfer the cucumber mint sorbet from the ice cream maker to an airtight freezer container. Cover the mixture tightly, and then freeze it until the sorbet is firm – this should take at least four hours;
Note:
- To boost this sorbet, you could try adding a splash or two of a raspberry sauce to the top. That would create a dessert that was sweet, sharp, and undeniably delightful in every way!
