ysabetwordsmith | Cucumber-Mint Sorbet

Recently

stonetalker presented me with a bucket of assorted vegetables and some recipes for cucumber-based granitas. I tinkered a bit and developed this yummy recipe ...

Cucumber-Mint Sorbet

Ingredients:
4 large cucumbers
3 tablespoons fresh mint leaves
1/4 cup organic sugar
1/4 teaspoon salt
1 teaspoon lime juice

Directions:
Peel the cucumber and slice them in half lengthwise. Remove the seeds. Chop the cucumbers and put them in a blender. Add the remaining ingredients and liquefy until smooth.

Pour cucumber mixture into the ice cream machine; freeze for about 15 minutes, or until stiff. Serve immediately or transfer to a container and store in the freezer.

Notes:
You may want to run the liquified cucumber mixture through a coarse sieve to remove any remaining seeds or chunks.

This stuff sets fast and relatively firm. You could serve it right out of the ice cream machine. When finished, it is an appetizing light green without need of food coloring.

While not intended as a dessert sorbet, this stuff is surprisingly good! It is cool, refreshing, and mildly sweet. It would make a perfect palate cleanser between courses at a summer brunch, picnic, or supper. Excellent contrast against anything hot or spicy such as curry, chili, or barbecue.