Cool as a Cucumber

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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


  1. Put all ingredients in your blender and process until smooth.
  2. 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


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