5 Ingredients or Fewer

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 it...you can leave the creme fraiche out and have sorbet instead (but I like how the creme fraiche balances the honey). - WinnieAb —WinnieAb

Test Kitchen Notes

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. - biffbourgeois —Stephanie 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.

See Reviews

See what other Food52ers are saying.

  • Sagegreen
  • Lizthechef
  • lapadia
  • mdm
  • RaquelG
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.