Roman’s Cucumber Mint Sorbet

Dessert

Jul 5

I love when my kids join me in the kitchen. One of my son’s Roman’s passions is making desserts, which include frozen treats like sorbet. At this point he is seasoned and with a little guidance he created this delightfully refreshing and perfect for the heat of summer cucumber sorbet, with a lovely undertone of mint. He picked fresh mint from the garden but we also added a couple of drops of food grade mint essential oil, mint extract will work well too. A little goes a long way. The recipe is so easy and only 7 ingredients. Peel and seed the cucumbers and blend on high speed with the rest of the ingredients and process in an ice cream maker. We used the Kitchen Aid attachment and it worked well. If you you don’t have an ice cream maker just pour the cucumber concoction into a large bread loaf pan and freeze a few hours overnight. This sorbet is the perfect ending to a summer dinner party, garnished with edible flowers or berries.

Did you know a cucumber contains more than 96% water? Which makes them super hydrating, they are also high in antioxidants, Vitamin K, which is great for bone health, they promote gut health and can help manage blood sugar. The cucumber is so versatile, savory and in this case sweet.

Make about 6 servings/ Preparation Time 20 minutes/ Ice Cream Processing Time 30 minutes-overnight

Gather

6 medium size cucumbers, peeled and seeded and cut into bite size piece

1/4 packed cup/ 10 grams of fresh mint leaves

1/4 cup/ 84 grams agave

1/2 cup/ 118 ml water

Zest of 1 lime

Juice of 1 lime

1 pinch salt

Make

Place all ingredients into a high speed blender and blend on high for 2-3 minutes until liquefied. Pour into an ice cream maker and process according to manufacturer’s instruction or if doing the no-churn method pour into a large rectangular bread loaf pan and freeze 3-4 hours or over night if serving later.

*Note: If you use an ice cream maker serve right away or if you like scoop out balls and freeze them in a large bread loaf pan until ready.

If you are using the bread loaf pan to freeze the cucumber concoction, freeze 3-4 hours or over night and when ready to serve remove from freezer and let sit and thaw on the counter 10-15 minutes. Then using an ice cream scoop, scoop out into bowls.