Sherbet à la Cucumber Munchers

By lapadia • September 13, 2011 • 4 Comments

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Sherbet à la Cucumber Munchers — 1 of 2 Photo by lapadia

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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.