Cucumber Mint Sorbet

Serves 4
by Tenina Holder

I made this a really long time ago and was so surprised by how refreshing frozen cucumber can be. You can deseed it if you wish but by the time you blitz it for a long time, you will find the texture is pretty smooth. This recipe is perfect on a hot summers day as more of a slushie (just add gin or lemonade!!) and of course it is really great as a palate cleanser between courses at a fancy shmancy dinner party.

Easy, with a bit of thought ahead of time, and completely simple...enjoy the summer!

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  • 150 g golden caster sugar
  • 150 g water
  • 300 g cucumber, peeled, diced and frozen
  • Handful fresh mint leaves
  • 1 egg white



Make a syrup with the sugar and water by placing into TM bowl and cooking 5 min/80°C/speed 2. Cool and freeze into ice cubes over night.


When you are ready to make the sorbet, place all ingredients including the frozen syrup and cucumber into TM bowl and blend 2 min/speed 10 with the aid of your Thermomix spatula through the hole in the lid.


Serve immediately. It can be refrozen but will get quite solid, (unless you add a dash of gin to the mixture!)

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