Author Notes: This time of year we have an abundance of Cucumber Munchers, a tasty, small cucumber variety that is perfect for munching right out of the garden, just like an apple; and 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, sugar and a liquid, however, a dairy product is added to make it sherbet. This recipe is a modified version of my blackberry sorbet with an addition of cream; the liquid glucose, granulated sugar and alcohol that are used, emulsify nicely and help to lower the freezing process resulting in a consistency that for me, always holds together beautifully.
Interesting note: Sherbert, = a phonetic alternative spelling for Sherbet; and is one I revert to, often. :) - 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)
- 1/4 cup light corn syrup (honey or coconut nectar will work too)
- 1/2 cup granulated sugar
- 6 tablespoons fresh lime juice
- 2 tablespoons Cucumber flavored Vodka
- 1/2 cup heavy cream
- In an eight cup container with spout and handle, combine the sugar, corn syrup (honey or coconut nectar), lime juice and vodka, whisk until incorporated – I use a container with a spout and handle because it’s easier for pouring, later.
- Test the sweetness and adjust to your taste by stirring in sugar (or honey/coconut nectar), one tablespoon at a time.
- 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.
- 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.
- 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.
- Cover and place bowl back in the freezer or transfer to an airtight container and freeze until firmer.