Cucumber, Mint and Gin Sorbet
Apparently not having a kitchen is not keeping me from making stuff.
We were clearing out the fridge to move it, and I became obsessed with the use of three quarters of an English cucumber. We couldn’t just eat it – I had to transform it. I almost made fattoush, which would have utilized a couple pitas in the freezer (extra points! It’s like the culinary version of Scrabble) but the gin won. And besides, I needed to get that ice cream machine insert out of the freezer too – those things take up some serious real estate.
W was not pleased when he heard the machine going and learned I was making cucumber ice cream.
It’s the easiest sorbet ever – chop a cuke into your food processor, add mint, gin, and a simple syrup made my warming sugar and water – which you can totally do in the microwave. It deserves a good gin, like Hendrick’s – something smooth and herbal. Puree + freeze for a refreshing patio sorbet that’s also perfect for scooping into a glass of prosecco or tonic.
Cucumber, Mint and Gin Sorbet
AuthorJulieIn a small saucepan or microwave-safe bowl, heat the sugar and water until the sugar dissolves and the mixture is clear. Pour into a glass or other container (to speed up the cooling process) and put into the fridge until it's cooled down.
Put the cucumber, mint and gin in the bowl of a food processor. Add the simple syrup and pulse until as well blended as you can get it. Scrape into the bowl of an ice cream machine and freeze according to the manufacturer's directions. (Alternatively, pour into a large loaf pan and freeze, stirring every hour or so until it's frozen.)
Ingredients
Directions
In a small saucepan or microwave-safe bowl, heat the sugar and water until the sugar dissolves and the mixture is clear. Pour into a glass or other container (to speed up the cooling process) and put into the fridge until it's cooled down.
Put the cucumber, mint and gin in the bowl of a food processor. Add the simple syrup and pulse until as well blended as you can get it. Scrape into the bowl of an ice cream machine and freeze according to the manufacturer's directions. (Alternatively, pour into a large loaf pan and freeze, stirring every hour or so until it's frozen.)
Summer’s not over yet! And you have confirmed it, this sounds so lovely and fresh, mmm ^ ^
Why is today’s Creamy Seafood Lasagna post password protected?
@PlumGaga I’m so glad I’m not the only one confused by the password. I saw the title: creamy seafood lasagna, and thought yummy. Then I realized I couldn’t see it. Very odd…
I am wondering what this means too? Private Party?
This must be extra special lasagne…
Can we have the password? I love your site!!
Rose
Password?
I just wanted to tell you how much I enjoy your blog! It’s become my “go to” site for recipes. I’ve listened happily to you on CBC for years, and was fortunate to meet you in person at Xmas in November. I feel like we’re on the same wave length when it comes to cooking! Good luck with your new kitchen!
Yum, another great way to enjoy gin.