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Author Notes: Sherbet, alternatively spelled sherbert, is similar to sorbet in that they are both frozen desserts, generally fruit based; however, sherbet contains anywhere from 1 percent to 3 percent milk fat from milk or cream. Sorbet has little to no dairy.
This recipe was inspired by a previous F52 cucumber sherbet posting of mine and the need to start using up our garden’s bounty of jalapeño and cucumbers; a paradigm shift from the usual fruit base dessert, it is sweet and cucumber fresh with a definite taste of jalapeño and its heat.
Makes one quart
Jalapeño Simple Syrup – better to make a day ahead and refrigerate
- 1/2 cup water
- 1/2 cup granulated sugar
- 6 small or 3 large green jalapeños and its seeds, remove stem, and split into fourths
- Combine 1/2 cup water and 1/2 cup granulated sugar in a saucepan over medium heat.
- Bring to a boil; stir until the sugar is dissolved. Turn the heat down to a simmer.
- Place the jalapeños, seeds and all, into the syrup. Continue to simmer, covered, for 20 minutes.
- Cool the syrup. Refrigerate if making a day ahead.
- Before making the sherbet, separate the syrup, strain the jalapeños and seeds; reserve both ingredients, until needed.
- 7 tablespoons strained jalapeño simple syrup
- The reserved jalapeño and seeds
- 1/2 cup powdered sugar
- 1/4 cup light corn syrup
- 3 cups cubed, peeled cucumber (I leave a little peel for added green speckle effect), discard seeds.
- 1/2 cup heavy whipping cream
- 2 tablespoons Cucumber Vodka - preferred, but plain will work
- In an eight cup container with spout and handle, combine the strained simple syrup, powdered sugar and corn syrup, whisk until incorporated.
- Into a blender, place the cucumber, the strained jalapeños - seeds and all, and a pinch of sea salt; blend until smooth.
- Add the sugar mixture, puree until smooth. This will take about 30 seconds, depends on your blender.
- Pour the blended puree back into the container with spout and stir in the cream and vodka 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.
- Note: 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.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Spicy Recipe
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