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Cucumber Sorbet
4.67 from 3 votes

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
Prep Time: 2 hours
Sorbet Freezing Time: 4 hours
Total Time: 6 hours
Course: Dessert
Cuisine: American
Servings: 8
Calories: 108kcal

Equipment

  • Ice Cream Maker/Machine

Ingredients

  • 1 ½ pounds cucumbers* peeled and seeded
  • 3 Tablespoons fresh squeezed lemon juice
  • 1 cup granulated sugar

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

All images and text ©The Little Epicurean

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