Cucumber Lime Sorbet
This is a variation on a recipe that a friend shared with me. It is wonderfully refreshing!
Easy enough for a quick weeknight dessert, and fancy-dancy, company-worthy enough if served in wine glasses.
1/2 c. sugar
1/4 c. fresh lime juice (+ zest from one lime, optional)
2 small-medium cucumbers, peeled and chopped (about 2 1/2 c.)
Mix 1/2 c. water and sugar in a small saucepan. Bring to a boil, and simmer for a minute or so, until sugar has dissolved. Set aside and cool.
Blend another 1/2 c. water, lime juice, zest (if using), and chopped cucumbers in a blender or food processor until smooth. Pour into a freezer safe container with a lid, and freeze for about 30 minutes.
Using a spatula, scrape mixture back into the blender, give it a good whir again, then return to freezer container, cover, and re-freeze. Allow to freeze for 1-2 hours before serving- should be consistency of thick slushy/sorbet. If you leave in freezer for an extended time, it will get hard, so you'll need to let it soften a bit (about an hour or so) in the refrigerator.
Recipe created or adapted by Liz Talley, Urban Graze
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