CSA Week 6 - Cucumber Mint Sorbet
3/4 cup water
3/4 cup sugar (150g)
handful of mint leaves, crushed a little
300g cucumber, peeled if desired but I didn't bother
1 tablespoon gin, this keeps it slushier, but it's not needed
Add the sugar, water, and mint to a medium sauce pan and heat over medium until the sugar is dissolved and the mint is fragrant (mine went about 5 minutes- the mint leaves were turning brown in the heat). Let cool in the fridge at least an hour, but you really want this cold so let it go longer if desired.
Roughly slice up the cucumber and add it to a food processor (a blender will work, but the food processor will make quick work of this). Puree until it's quite liquid-y. Remove the mint leaves from the cooled syrup. Add the cooled syrup to the food processor and blend until it's a nice uniform consistency. Add the gin if using.
Strain the mixture through a fine-mesh sieve. I didn't go crazy making sure I removed everything, but you can strain it a few times if you want it really smooth.
If you have an ice cream maker, add the mixture and churn according to the directions. If not, don't fret! Add the mixture to a tupperware container and set a timer to go off every 30 minutes so that you'll get up and rake the mixture with a fork so it doesn't freeze solid. You'll have an ice-y texture instead of smooth, but it'll taste just as delicious!
*This is a game of proportions. However much cucumber you have by weight, use half as much sugar by weight. However much sugar you're using in cups (200g=1 cup for sugar), use an equal amount of water in cups. Or just eat some of the cucumber until you have the right amount for the recipe!