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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Need
- 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
Do
- 1
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!
- 2
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.
- 3
Serve immediately. It can be refrozen but will get quite solid, (unless you add a dash of gin to the mixture!)
