I made this a really long time ago and was so surprised by how refreshing frozen cucumber can be. You can de-seed 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. As our summer just keeps going and going in my part of the world, this is a welcome addition to my usual ice cream range! (Did you join The Whole Scoop yet??) I hope you love it!
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- 150 Grams Raw Caster Sugar BUY
- 150 Grams water
- 300 Grams cucumber, peeled, diced and frozen
- 1 Handful fresh mint leaves, without the stalks
- 2 Drops doTERRA Peppermint Oil (optional) BUY
- 1 Egg Whites
- OR 40 Grams Coconut Cream for the vegan option Recipe
Make a syrup with the sugar and water by placing into Thermomix bowl and cooking 5 min/80°C/speed 2. Cool and freeze into ice cubes over night along with the cucumber don't forget!
When you are ready to make the sorbet, place all ingredients including the frozen syrup and cucumber into Thermomix bowl and blend 2-3 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!)