Best Cucumber Mint Sorbet Recipes

LEMON-MINT SORBET

Lemon-Mint Sorbet image

Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.

Provided by Michael Bach

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

Ingredients

2 cups white sugar
2 cups water
6 sprigs mint, chopped
6 leaves lemon balm
1 cup muscat wine
2 tablespoons lemon juice

Steps:

Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 327.4 calories, Carbohydrate 73 g, Protein 0.2 g, Sodium 6.3 mg, Sugar 70 g

CUCUMBER, CELERY, AND GIN SORBET

Cucumber, Celery, and Gin Sorbet image

The herbaceous freshness of cucumber, celery, and gin tastes like summer on a spoon.

Provided by Martha Stewart

Time 4h

Yield Makes about 1 1/2 pints

Number Of Ingredients 6

Ingredients

2/3 cup sugar
2/3 cup water
1/2 cup packed fresh celery leaves
2 large English cucumbers, peeled, seeded, and chopped (about 3 cups)
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons floral gin, such as Hendrick's

Steps:

Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add celery leaves. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
Puree cucumbers, celery syrup, and lemon juice in a blender until smooth. Transfer mixture to a bowl and stir in gin. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cucumber mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.

CUCUMBER MINT SOUP

Cucumber Mint Soup image

Provided by Jacques Pepin

Categories easy, weekday, soups and stews, appetizer

Time 20m

Yield 6 servings (8 cups)

Number Of Ingredients 9

Ingredients

3 cucumbers (3 pounds total), peeled, seeded and coarsely sliced
1 cup (loose) mint leaves
5 cloves garlic, peeled
2 cups yogurt
3 tablespoons virgin olive oil
3 tablespoons cider vinegar
2 1/2 teaspoons salt
12 drops Tabasco sauce
2 cups water

Steps:

Place the sliced cucumbers in the bowl of a food processor with the mint, garlic and 1/2 cup cold water. Process until pureed (the mixture will be granular).
Transfer the puree to a bowl and mix in the yogurt, olive oil, vinegar, salt and Tabasco, with 1 1/2 cups cold water. Chill.
Stir before serving.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 798 milligrams, Sugar 6 grams