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Cucumber Sorbet
from the kitchen of Sharmagne Leland-St. John

5 ounces sugar
1/4 cup water
11 ounces (3/4 of a pound) cucumber, diced
1 tablespoon vodka

Place sugar and water in a saucepan and heat
gently, stirring to dissolve the sugar, until
it reaches boiling point and the sugar has
dissolved. Let cool.

Remove the skin and seeds from the cucumber
and puree in a food processor. If you use a
blender make certain it is completely liquefied.
Add the cooled simple syrup to the cucumber puree
and blend until it's a smooth consistency. Strain
out any pulpy bits using a sieve.

Add the vodka to prevent the sorbet from becoming
too icy or overly frozen.

Pour the mixture in a shallow metal bowl. Place it
in the freezer, and stir every 30 minutes for  3-4
hours until frozen to a consistency compatible to
being able to scoop.

If you have an ice cream maker, follow the manufacturer
instructions.

Before serving bring the sorbet out of the freezer for
a few minutes to soften up.


 

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