Cucumber and Mint Sorbet

Ingredients

• 150 g sugar

• 3/4 cup water

• handful of mint

• 300 g cucumber, diced

Method

For the mint syrup: place sugar, water and mint in a saucepan and heat gently, stirring a bit to dissolve the sugar, until it reaches boiling point and the sugar has dissolved. Let it cool.

While the syrup is cooling, cut up the cucumber and puree it (it’s probably best to use a food processor for this. If you only have a blender, don’t fret, you can get it to a nicer consistency once you add the syrup in the next step).

Add the cooled syrup to the cucumber puree and blend until it’s a nice, smooth consistency.

Strain out the pulpy bits using a sieve. Optionally, you could add an egg white here to prevent the sorbet from going all icy in texture, especially if you’re not using a food processor. Freeze. If you have an ice-cream maker, great – follow the instructions. Else, just try to give the sorbet regular stirs as it freezes in order to break up the ice crystals that form. Giving it a couple of whizzes in the food processor during the freezing process makes this fairly painless, too.

Before serving, let it sit out for a few minutes to soften up and become ultra-scoopable. Delicious!

Recipe by Millie Mire Poix