Cucumber Sherbet

June 10, 2010

Author Notes: This sherbet is cool as a cucumber (sorry, couldn't resist), takes very little time to make, and is much more delicious than I expected! I was inspired to make a frozen dessert featuring cucumbers after seeing drbabs recipe for cucumber mint ice cream, and I'm calling this a sherbet because it's got a little dairy in can leave the creme fraiche out and have sorbet instead (but I like how the creme fraiche balances the honey). - WinnieAbWinnieAb

Food52 Review: This sweet treat defies everything you thought you knew about cucumber. Packed with the refreshing quality of cucumber, the sherbet has just a little interesting zip and a whisper of something creamy and rich from the crème fraiche. Cucumber Sherbet is a unique way to serve cucumber and very easy. - biffbourgeoisStephanie Bourgeois

Serves: 4-6


  • 2 English cucumbers (peeling them is optional), coarsely chopped
  • juice of 2 limes
  • 3 tablespoons vodka
  • 2/3 cup honey
  • 1/3 cup creme fraiche
In This Recipe


  1. Put all ingredients in your blender and process until smooth.
  2. Pour into your ice cream maker and proceed according to manufacturer's instructions. After 30 minutes in my machine, this had a nice granita-like texture. Place in freezer overnight if you want it to be firmer.

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