Cucumber Sorbet Duo

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Cucumber Sorbet Duo | Wheat-Free Meat-Free

I was excited when my first batch of pickling cucumbers came in, and I quickly used them all for the Spicy Dill Refrigerator Pickles. I checked my garden a few days ago and only had one small pickling cuke. But there were a couple teeny-tiny growths starting on some of the other plants. Two days later and I’m buried in cucumbers! These refreshing sorbets are an attempt to use up the cucumbers and throw together a quick dessert.

The sorbets were not made with my ice cream maker, but with my good ol’ freezer. Both sorbets are light and the mint makes a great palate cleanser. If you do use an ice cream maker the sorbets will be a bit easier to scoop, plus it will speed up the freezing time.

Note: We separated the two recipes for easier reading, but as you’ll see, it likely makes sense to make them both together (or double either recipe) in order to use a whole number of cucumbers.

Cucumber Mint Sorbet

  • 2 ½ cucumbers; peeled, seeded, and sliced
  • 10 medium-to-large mint leaves (more or less to taste)
  • ½ cup sugar
  • ½ cup water
  • juice and zest from one lime

Make the simple syrup first. Take ½ cup of sugar and ½ cup of water. Place both ingredients in a saucepan over medium heat and gently stir the mixture until the sugar is dissolved. Remove from heat and set aside to cool.

Peel 2 ½ cucumbers, size in half length-wise, and remove all of the seeds. Then slice into chunks.

Place cucumbers and the simple syrup in a blender or food processor. Next add 10 medium-to-large washed mint leaves. Zest the lime into the blender, slice it in half, juice it and add the juice to the blender. Puree until smooth and well combined. Place in a container that has a lid and place into your freezer.

Strawberry Cucumber Sorbet

  • 1 ½ cucumbers; peeled, seeded, and sliced
  • 1 cup strawberries, hulled and halved
  • ½ cup sugar
  • ½ cup water
  • juice and zest from one lemon

Again, make the simple syrup first. Take ½ cup of sugar and ½ cup of water. Place both ingredients in a saucepan over medium heat and gently stir the mixture until the sugar is dissolved. Remove from heat and set aside to cool.

Peel 1½ cucumbers, size in half length-wise, and remove all of the seeds. Then slice into chunks.

Next cut strawberries into halves until there is 1 cup of strawberries sliced. Combine strawberries, the simple syrup, cucumber, and the zest and juice from one lemon in a blender or food processor and puree until smooth. Place in a separate container with lid and move to a freezer.

Give the sorbets a stir every 30 minutes, making sure to break up any ice crystals. Continue checking and stirring the sorbets until frozen solid.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. What lovely sorbets. I love the cucumber mint flavor combination. It would be a perfect palate cleanser as well as a nice light treat after dinner without ruining all the exercise I did that morning!

  2. Thanks France! Most people look at me like I’m crazy when I offer cucumber sorbet.

  3. DebiKay says:

    This looks awesome! I actually found you because I was searching for a cucumber sorbet recipe. I had been thinking how refreshing it would with summer temps coming. I cannot wait to try this! About how much sorbet does this make? My ice cream maker makes 1 1/2 quarts so I was wondering whether or not to double the recipe.

  4. Since I haven’t made the sorbets recently I’ll have to give you my best guess, and that’s go ahead and double the recipe. The portions weren’t very large so if you’re looking to make a substantial amount I’d double the recipe. If you end up with extra mix I’m sure they’d make fantastic ice cubes for a cool refreshing summer beverage or cocktail.

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