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! ;)
—lapadia
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Ingredients
- 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
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3 cups cubed cucumber (peeled or not, I leave a little peeling for a green speckle effect), discard seeds.
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1/4 cup light corn syrup
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1/2 cup granulated sugar plus extra on hand
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6 tablespoons fresh lime juice
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2 tablespoons Cucumber flavored Vodka
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1/2 cup heavy cream
Directions
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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.
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Test the sweetness and adjust to your taste by stirring in extra sugar, one tablespoon at a time.
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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.
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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.
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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.
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Cover and place bowl back in the freezer or transfer to an airtight container and freeze until firmer.
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