Here’s a wonderful, clean, fresh palette cleanser for those heavy meals! Really simple, really soothing. Here comes Cucumber Sorbet:
- 4 Large Cumbers
- 4 Tbsp Simple Syrup
- 1 Basil leaves
- Juice of 1/2 a Lemon
First and foremost, make sure your ice cream maker’s canister is ready to go! Peel the cucumbers and cut them into quarter lengthwise. Scrape out the seeds with a spoon and discard. Cube up the cukes and throw them in your food processor with the basil leaf and puree them to death. When you think you’re done, puree them some more. Run the puree through a chinoise. Most of the pulp should actually go through if you pureed it enough.
Mix the simple syrup and lemon juice into the cucumber and put this in the freezer for 20 minutes. This will guarantee that your ice cream maker can handle the temperature of the cucumber mixture.
Put the mixture into your ice cream maker and follow the manufacturer’s instructions. This is what you should end up with:
