Cucumber-Sweet Basil Sorbet
Cucumber-Sweet Basil Sorbet is a refreshing way to beat the summer heat. No ice cream maker? No problem. Make this sorbet in your freezer and mix it in a food processor or blender.
Nathan Lambrecht
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Cook Time: 5 minutes
Total Time: 1 hour
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 cup water, divided
- 1/2 cup sugar
- 2 large cucumbers, peeled and sliced into 2-inch chunks
- 6 large fresh basil leaves, plus more for garnish
- 1/4 cup fresh lime juice
- 1/2 teaspoon lime zest
- 2 tablespoons cucumber-flavored vodka
Instructions
- In a small saucepan, bring 1/2 cup water and sugar to a boil and stir until sugar dissolves. Remove from heat and let mixture cool to room temperature.
- In a food processor or blender, combine cucumbers, basil, lime juice, lime zest, vodka and remaining 1/2 cup water and blend until it forms a fine puree.
- Add the sugar mixture to the cucumber mixture and combine thoroughly.
- Pour the sorbet into a freezer-safe bowl. Freeze the sorbet for 20 minutes, or until semifrozen. Pour the sorbet back into the food processor or blender and puree until the ice crystals are very fine. Repeat this step once more and refreeze the sorbet until ready to serve.
- To serve, remove sorbet from freezer and let sit for 5 minutes. Scoop into serving cups and garnish with fresh basil leaves.
Tips & Notes
- The vodka in this recipe helps to prevent the sorbet from setting up too firmly. You can use regular vodka, but the cucumber flavor may not be as intense.
- If you have an ice cream maker, you can use that beginning at step 4 (following manufacturer’s instructions).
Nutrition Information
Serving size: 1/2 cup|Calories: 40|Sugar: 9g|Sodium: 2mg|Carbohydrates: 10g|
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