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Cool and Creamy Cucumber Sorbet – Easy Summer Dessert

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This cool and creamy cucumber sorbet is the ultimate summer refreshment—light, hydrating, and surprisingly simple to make with just a few ingredients. It’s a dairy-free, vegan-friendly dessert that will become your go-to for hot days.

Ingredients

Scale
  • 4 medium cucumbers (about 2 pounds), preferably English or Persian
  • ¾ cup (150 grams) granulated sugar
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • ¼ cup packed fresh mint leaves
  • ¼ cup (60 ml) water
  • Pinch of salt

Instructions

  1. Make the simple syrup: In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves (about 3-4 minutes). Remove from heat and let cool completely.
  2. Blanch the mint: Bring a small pot of water to a boil. Drop in the mint leaves and blanch for exactly 10 seconds. Transfer to a bowl of ice water, then drain and pat dry.
  3. Prep the cucumbers: Wash cucumbers thoroughly. If using English cucumbers, leave the skin on. Cut off ends and roughly chop into 1-inch chunks (about 4 cups).
  4. Blend everything together: Add cucumber chunks, cooled simple syrup, lemon juice, blanched mint, and a pinch of salt to a blender. Blend on high for 60-90 seconds until completely smooth.
  5. Strain the mixture: Place a fine-mesh strainer over a large bowl or measuring cup. Pour the blended mixture through the strainer, pressing with a spatula to extract the liquid. Discard solids. You should have about 3 cups of liquid.
  6. Chill the base: Cover and refrigerate for at least 2 hours, or until completely cold (overnight is best).
  7. Churn the sorbet: Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes) until it reaches a soft-serve consistency.
  8. Freeze to set: Transfer churned sorbet to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 4 hours until firm.

Notes

For a softer texture, add 1 tablespoon of vodka or gin to the mixture before churning. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for 2-3 hours. Let sorbet sit at room temperature for 5-10 minutes before scooping if too hard.

Nutrition

Keywords: cucumber sorbet, summer dessert, dairy-free, vegan, easy sorbet, refreshing dessert, cucumber recipe

Find it online: https://bouncybowl.com/cool-and-creamy-cucumber-sorbet-easy-summer-dessert/