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! ;)
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), 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
- 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.
- Test the sweetness and adjust to your taste by stirring in extra sugar, 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.
- This recipe was entered in the contest for Your Best Frozen Dessert