Go Back
Cucumber Sorbet
4 from 1 vote

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 hrs
Sorbet Freezing Time: 4 hrs
Total Time: 6 hrs
Course: Dessert
Cuisine: American
Keyword: cucumber, sorbet, ice cream, summer
Servings: 8
Author: Maryanne Cabrera


  • Ice Cream Maker/Machine


  • 1 ½ pounds cucumbers* peeled and seed½
  • 3 Tablespoons fresh squeezed lemon juice
  • 1 cup granulated sugar


  • 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.


All images and text ©The Little Epicurean