Cucumber-Mint Sorbet

Cucumber-Mint Sorbet
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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/"} );
Cucumber-Mint Sorbet
  • 20 1/4 ounce (600 milliliters) water
  • 1 1/2 pound (700 grams) sugar
  • 2 ounce (55 grams) invert sugar (trimoline) or honey
  • 5 1/4 ounce (150 grams) glucose powder*
  • 1/2 ounce (12 grams) sorbet stabilizer**
  • 3 1/3 pound (1 1/2 kilograms) cucumber
  • 1/3 ounce (10 grams) mint, chopped
  • juice of 1 lemon
  1. 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.
  2. 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.