Cucumber-Mint Sorbet Recipe

Jun 28, 2012 @ 10:23 AM
Posted by Jacques Torres, Special Contributor

Nutrition

Cal/Serving: 517
Daily Value: 26%
Servings: 6

Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs

Fat	0g	0%
Saturated	0g	0%
Carbs	133g	44%
Fiber	2g	7%
Sugars	127g	0%
Protein	2g	4%
Sodium	11mg	0%
Calcium	50mg	5%
Magnesium	35mg	9%
Potassium	393mg	11%
Iron	1mg	6%
Zinc	1mg	4%
Vitamin A	330IU	7%
Vitamin C	12mg	21%
Thiamin (B1)	0mg	4%
Riboflavin (B2)	0mg	5%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	6%
Folic Acid (B9)	20µg	5%
Vitamin E	0mg	0%
Vitamin K	41µg	52%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Jacques Torres

Ali Rosen

Here's a refreshing and delicious dessert recipe that's perfect for summer. The use of seemingly obscure additives like glucose powder and sorbet stabilizer may seem strange to the home cook, but they result in a superior texture that mimics gelateria-quality sorbet.

See all recipes for sorbet.

INGREDIENTS

20 1/4 ounces (600 milliliters) water
1 1/2 pounds (700 grams) sugar
2 ounces (55 grams) invert sugar (trimoline) or honey
5 1/4 ounces (150 grams) glucose powder*
1/2 ounce (12 grams) sorbet stabilizer**
3 1/3 pounds (1 1/2 kilograms) cucumber
1/3 ounce (10 grams) mint, chopped
Juice of 1 lemon

DIRECTIONS

In a medium-sized pot, combine the water, sugars, glucose powder, and sorbet stabilizer and heat to 185 degrees. Remove from the heat and let cool. In a blender, purée the cucumber whole until well blended and smooth.

Once the sugar syrup is cooled, transfer to a bowl, add the mint, and infuse for 30 minutes. Strain and squeeze the mint to extract the mint oils. Strain the cucumber purée and add the strained juice and lemon juice to the syrup. Transfer to an ice cream machine, spin, and freeze according to the manufacturer's directions.

Recipe Details

Servings: 6
Cuisine: Desserts
Special Designations: Dairy-free, Vegetarian, Kid-friendly

Notes and Substitutions:

Note: For your convenience, the measurements for this recipe were converted from the original metric units. For greater precision, we have also provided the original metric measurements.

*Note: Glucose powder, also sold as dextrose, is an additive that prevents water crystallization in ice cream and sorbets. It can be found online or in restaurant supply stores.

**Note: Sorbet stabilizer is an additive that minimizes the size of ice crystals and results in a smoother texture. It can also be found online or in restaurant supply stores.