Cucumber Sorbet
A refreshing and invigorating way to cool down this summer. This 3-ingredient cucumber sorbet is a definite summer staple!Yield: about 1 quart
Servings: 8
Equipment
- Ice Cream Maker/Machine
Ingredients
- 1 ½ pounds cucumbers* peeled and seeded (680 g)
- 3 Tablespoons fresh squeezed lemon juice (42 g)
- 1 cup granulated sugar (200 g)
Instructions
- Peel cucumbers and remove seeds. Cut into 2 inch 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.
Notes
- *1 1/2 pounds is the weight after peeling and seeding the cucumbers.
- I use this compressor ice cream machine.
Nutrition
Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.001g | Sodium: 2mg | Potassium: 122mg | Fiber: 1g | Sugar: 26g | Vitamin A: 62IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.2mg