Sherbert à la Cucumber Munchers

By • September 13, 2011 • 10 Comments

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Author Notes: Cucumber Munchers are a tasty, small cucumber variety, a little on the sweet side; perfect for munching right out of the garden, just like an apple. Note: Persian or English cucumber will work just fine in this recipe.

With above normal temperatures I was craving a chilly dessert. Sherbet, cool and refreshing, is similar to a sorbet in that they both are made with pureed fruits (in this case I've tweaked with cucumber), sugar and a liquid; however, a dairy product is added to make it sherbert.

This recipe is a modified version of my Wild Blackberry Sorbet, onsite, with an addition of cream; the liquid glucose, granulated sugar and alcohol used, emulsify nicely and help to lower the freezing process resulting in a consistency that, for me, always holds together beautifully.

Just saying: Sherbert, spelled with the extra "r" is the phonetic alternative spelling for Sherbet and is one I’ve often reverted back and forth...because that is the way I roll! ;)
lapadia

Makes 1 quart

Instructions written are using a Cuisinart Yogurt-Ice Cream & Sorbet Maker; place the freezer bowl in the freezer overnight

OR - follow your ice cream maker instructions

  • 3 cups cubed cucumber (peeled or not, I leave a little peeling for a green speckle effect), discard seeds.
  • 1/4 cup light corn syrup
  • 1/2 cup granulated sugar plus extra on hand
  • 6 tablespoons fresh lime juice
  • 2 tablespoons Cucumber flavored Vodka
  • 1/2 cup heavy cream
  1. In an eight cup container with spout and handle, combine the sugar, corn syrup, lime juice and vodka, whisk until incorporated – I use a container with a spout and handle because it’s easier for pouring, later.
  2. Test the sweetness and adjust to your taste by stirring in extra sugar, one tablespoon at a time.
  3. Place the chopped cucumber into a blender and then pour in the sugar mixture, puree until smooth. This will take about 30 seconds, depends on your blender.
  4. Pour the puree back into the container with spout and stir in the cream until incorporated. Chill the puree in the freezer about 20 minutes up to 30 minutes.
  5. Place the freezer bowl and attachments needed onto the machine, turn ON; stir the puree a couple times, then pour into the freezer bowl and let churn until thickened, about 25 – 30 minutes. The sherbet will have a soft texture at this point.
  6. Cover and place bowl back in the freezer or transfer to an airtight container and freeze until firmer.
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Dscn3274

over 1 year ago inpatskitchen

I think I want this now!!Thanks for sharing!!

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Enjoy, Pat! I'll be making your Lemon marinade sometime this week, grilling weather is on the way!!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

How perfectly perfect!

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Thanks for checking and for your opinion, B!!

3-bizcard

over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

How refreshing, I love those little cucumbers and this sherbet sounds like the perfect light finish for a summer meal.

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Yes very refreshing, and perfect for the weather you are having right now! Other cucumbers will work for this recipe.

Img_0733

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

me too!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

And...you too, drbabs! Thanks :()

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum! I want!!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Thanks, aargersi, it is very refreshing and right now we have so may cukes!