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!

Need

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

Do

1  

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.

2  

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.

3  

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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