I know what you’re thinking. Cucumber sorbet?
I admit it’s a strange idea to get used to but it’s delicious, I promise.
The first time I made this, I used store-bought cucumbers and a bit of crème fraîche. I loved the combination, which I called cucumber sherbet (by definition, sherbets contain a small amount of dairy).
Now that my garden cucumbers are ripe…
…I made another version. But I went with coconut milk this time, so it contains no dairy (and I’m calling it a sorbet). You don’t really taste either one, though (the crème fraîche or the coconut milk), because they make up such a small part of the overall recipe.
You also don’t taste the alcohol, but I believe it helps keep the final product from getting too icy. Feel free to try rum or gin instead of the vodka, or try it without any alcohol, if you prefer.
I found that 1/2 cup of honey made this plenty sweet for me, but you can taste the mixture after you blend it and add a bit more, if you like. The rosewater is optional, but adds a lovely floral touch.
Cucumber Sorbet
Equipment
Ingredients
- 4 cups chopped cucumbers preferably organic (I used homegrown)
- 1/2 cup raw honey or pure maple syrup, for a vegan version
- 1/3 cup organic coconut milk
- 2 tbsp vodka
- 1 tbsp rosewater optional
Instructions
- Put all ingredients in your blender and process until smooth.
- Pour into your ice cream maker (this is the one I use) and proceed according to manufacturer's instructions.
