Make Ahead

Jalapeño-Cucumber Sherbet

September  3, 2013
1 Ratings
  • Makes one quart
Author Notes

Sherbet is similar to sorbet in that they are both frozen desserts and generally fruit based, however, sherbet contains anywhere from 1 percent to 3 percent milk or cream fat. Sorbet has little to no dairy.

I was recipe inspired by a previous F52 cucumber sherbet posting of mine and a need to start using up our garden’s bounty of jalapeño and cucumbers. This recipe is a paradigm shift from the usual fruit base frozen dessert, it is sweet and cucumber fresh with a definite hit of jalapeño.

What You'll Need
  • 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
  • Sherbet
  • 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
  1. Jalapeño Simple Syrup – better to make a day ahead and refrigerate
  2. Combine 1/2 cup water and 1/2 cup granulated sugar in a saucepan over medium heat.
  3. Bring to a boil; stir until the sugar is dissolved. Turn the heat down to a simmer.
  4. Place the jalapeños, seeds and all, into the syrup. Continue to simmer, covered, for 20 minutes.
  5. Cool the syrup. Refrigerate if making a day ahead.
  6. Before making the sherbet, separate the syrup, strain the jalapeños and seeds; reserve both ingredients, until needed.
  1. Sherbet
  2. 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.
  3. In an eight cup container with spout and handle, combine the strained simple syrup, powdered sugar and corn syrup, whisk until incorporated.
  4. Into a blender, place the cucumber, the strained jalapeños - seeds and all, and a pinch of sea salt; blend until smooth.
  5. Add the sugar mixture, puree until smooth. This will take about 30 seconds, depends on your blender.
  6. Pour the blended puree back into the container with spout and stir in the cream and vodka until incorporated.
  7. Chill the puree in the freezer about 20 minutes up to 30 minutes.
  8. 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.
  9. Cover and place bowl back in the freezer or transfer to an airtight container and freeze until firmer.

See what other Food52ers are saying.

  • boulangere
  • Bevi
  • em-i-lis
  • lapadia

6 Reviews

boulangere September 3, 2013
This really sounds quite amazing.
lapadia September 3, 2013
Well, that is because it is :) thanks, B!
Bevi September 3, 2013
Great recipe!
lapadia September 3, 2013
Thanks Bevi, refreshing, sweet and a bit of heat!
em-i-lis September 3, 2013
This is a very cool (hah, no pun intended) recipe, lapadia!
lapadia September 3, 2013
Thanks Ms.Em, you are too funny with the comment :)