Cucumber Sorbet

cucumbersorbet A refreshing and invigorating way to cool down this summer. This 3-ingredient cucumber sorbet is a definite summer staple.

1½ lbs cucumbers, peeled and seeded (680 g)
3 Tbsp. lemon juice, freshly squeezed (42 g)
1 cup granulated sugar (200 g)

Peel cucumbers and remove seeds. Cut into 2" pieces and place in a food processor along with lemon juice and sugar. Process until mixture is smooth.

Transfer to an airtight container and let chill in the fridge until cold (1-24 hours).

Freeze mixture in ice cream maker according to your unit’s instructions. Process until the mixture has reached a soft serve consistency.

Transfer to a freezer-safe container and let rest in the freezer for at least 4 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving. Garnish with fresh mint when serving.

Makes 8 servings.

Cook's Notes:

1½ lbs is the weight after peeling and seeding the cucumbers.
I use this compressor ice cream machine.