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Cucumber sorbet, a thirst-quenching dessert

cucumber sorbet

Just a few ingredients and just as few steps separate you from making an excellent cucumber sorbet with or without an ice cream maker.

Sipping a fresh homemade sorbet is what you need when the temperatures start to get hot. In addition to the classic lemon flavour, however, there are many others that deserve to be tried, such as cucumber sorbet.

This typically summer vegetable , rich in water and whose flavor is reminiscent of watermelon, is perfect for making a fresh dessert, also ideal for serving at the end of a meal . You can prepare it with or without an ice cream maker and, as always, the help of this appliance will allow you to significantly reduce your efforts. Let's see the recipes together and how to prepare it in a fresh variant with mint and basil .

cucumber sorbet
cucumber sorbet

How to prepare the cucumber sorbet recipe

  1. First, peel the cucumbers, cut them in half lengthwise and remove the entire central part with the seeds. Then cut them into pieces, sprinkle them with lemon juice and transfer them to the freezer for an hour and a half.
  2. In the meantime , prepare the syrup by dissolving the sugar in the water in a saucepan. It is not necessary to bring the mixture to the boil.
  3. Then transfer the frozen cucumber and syrup to a food processor and blend well.
  4. Pour everything into the ice cream maker and leave to mix for about 15 minutes, until it reaches the characteristic consistency. Serve the sorbet immediately.

Cucumber sorbet without ice cream maker

In a similar way it is possible to prepare an excellent sorbet even without an ice cream maker. In fact, the procedures are divided only at the last step when the mixture, instead of being placed in the refrigerated container, is poured into a low, wide baking dish and placed in the freezer for 3 hours . During this period of time I will then mix it every half hour to prevent it from crystallizing.

Cucumber sorbet: two tasty variations

The fresh flavor of the cucumber goes well with that of the aromatic herbs. For example, try adding a bunch of mint or a mixture of mint and basil when you go to blend it in the food processor. You will get an even more thirst-quenching and fresh dessert that contains all the flavors of summer.


The sorbet, if left in the freezer, tends to crystallize. You can however recover it by leaving it for 15 minutes at room temperature and then blending everything again with a food processor.

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