Sherbert à la Cucumber Munchers

September 13, 2011
1 Ratings
  • Makes 1 quart
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! ;)

What You'll Need
  • 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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  • inpatskitchen
  • boulangere
  • drbabs
  • aargersi
  • lapadia

8 Reviews

inpatskitchen June 1, 2013
I think I want this now!!Thanks for sharing!!
lapadia June 1, 2013
Enjoy, Pat! I'll be making your Lemon marinade sometime this week, grilling weather is on the way!!
boulangere June 1, 2013
How perfectly perfect!
lapadia June 1, 2013
Thanks for checking and for your opinion, B!!
drbabs September 13, 2011
me too!
lapadia September 14, 2011 too, drbabs! Thanks :()
aargersi September 13, 2011
Yum! I want!!
lapadia September 14, 2011
Thanks, aargersi, it is very refreshing and right now we have so may cukes!