Cucumber-Mint Sorbet

Cucumber-Mint Sorbet
Staff Writer
Cucumber-Mint Sorbet
Ali Rosen
Cucumber-Mint Sorbet

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.

Loading...

jwembed("video_box_player_inner", "refs=596", {"light":"1","width":"450","height":"338","skin":"player/mayamod.zip"} );

6
Servings
838
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 20 1/4 Ounces (600 milliliters) water
  • 1 1/2 Pound (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.

Nutritional Facts

Total Fat
36g
51%
Sugar
8g
9%
Saturated Fat
6g
25%
Carbohydrate, by difference
99g
76%
Protein
29g
63%
Vitamin A, RAE
133µg
19%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
22µg
24%
Calcium, Ca
141mg
14%
Choline, total
23mg
5%
Fiber, total dietary
20g
80%
Fluoride, F
4µg
0%
Folate, total
155µg
39%
Iron, Fe
8mg
44%
Magnesium, Mg
82mg
26%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
2mg
40%
Phosphorus, P
205mg
29%
Riboflavin
1mg
91%
Selenium, Se
44µg
80%
Sodium, Na
470mg
31%
Thiamin
1mg
91%
Water
329g
12%
Zinc, Zn
1mg
13%

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.