If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Toppings That Are out of the Park
How to make one haute dog
Out of the park toppings.
Life's a beach.
It's time to travel.
Food blog links we love.
Put cake on a pedestal.