This is one of those recipes that came to life while being slightly intoxicated. I was enjoying a simple cucumber vodka and soda cocktail at home — several months ago Chrystal and I discovered Effen Cucumber Vokda at a tasting event, so I always grab a bottle when I see it at the store…it’s that good! Halfway through my refreshing libation, I had a sudden thought to translate this glorious drink somehow into a dish. It’s summer and sunny, I remember thinking, so a sorbet seemed perfect. The next moment, I was taking a quick stroll to my corner liquor store to get some airplane-sized bottles of Effen Cucumber Vodka.
I simply juiced about half a dozen Persian cucumbers in my juicer as the base for this sorbet. I was surprised in how vibrant of a bright green color the fresh juice had on its own. I tossed into the mix a little of the leftover cucumber pulp and skin extracted from the juicer. I thought it might give the whole thing an extra kick of cucumber flavor. Plus, it seemed silly to let all of it go to waste. Before the sorbet was even finished churning in the ice cream maker, I was mouthing spoonfuls of the frozen treat and relishing in my spontaneous creation. It was just as I hoped, easy and breezy, delightful and refreshing, and just what the summer ordered.
Cucumber Sorbet – Serves 4-6
1 cup fresh cucumber juice (juice from about 6 Persian cucumbers)
2 tablespoons of cucumber pulp, optional
3/4 cup sugar
1 cup cool water
Juice from 2 limes
50 milliliters cucumber vodka
1. Combine all ingredients in a food processor. Pulse until well combined and sugar is completely dissolved, about one minute. Transfer to a lidded container and refrigerate for at least 2 hours, to overnight, to cool completely.
2. When ready to make the sorbet, churn in an ice maker according to the manufacturer’s instructions. Freeze for at least 6 hours before serving.
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