Now that my garden cucumbers are ripe, I am looking for all sorts of creative ways to use them.
This sorbet is perfect for summer because it’s cool as a cucumber (sorry, couldn’t resist) and it takes very little time to make. It is much more delicious than you’d expect.
While cucumbers are typically used only in savory recipes, I was inspired to make a sweet frozen dessert featuring cucumbers after tasting a friend’s cucumber mint ice cream. I’m calling this a sorbet because it’s dairy-free; if you prefer to make a sherbet, use creme fraiche or heavy cream instead of coconut milk.
For flavor variations, you could add several tablespoons of fresh lime juice and/or a bit of bottled rosewater (just a teaspoon or two). You don’t really taste the alcohol in here at all: it’s in the recipe to keep the sorbet from becoming too icy.
Recipe for Cucumber Sorbet
- 4 cups chopped cucumbers, preferably organic (I used homegrown)
- 1/2 cup raw honey (or pure maple syrup, for a vegan version)
- 1/3 cup organic coconut milk
- 2 tablespoons vodka
- Put all ingredients in your blender and process until smooth.
- Pour into your ice cream maker and proceed according to manufacturer’s instructions.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson