Cucumber Mint Sorbet


Cucumber Mint Sorbet / Bev Cooks

Sorry to scream.

Please tell me Kansas City’s not the only town sitting on the face of the SUN. It is crazy brutal right now. Heat indexes of five thousand. Humidity of 3 billion percent. Ozone layer on the verge on quitting its job it’s so pissed off. It is all I can do not to wedge my entire upper torso in our freezer and never come out for the rest of MY EXISTENCE.

But I’m not dramatic about it or anything.

Cucumber Mint Sorbet / Bev Cooks

Frozen food. That’s the only thing keeping us alive, sane and semi functioning right now. Especially with two cranktankerous, bored-to-the-bone toddlers up in here. AND a garden that births cucumbers faster than I can say, “Chill on the whole birthing cucumbers, garden.”

You know what they say, when life gives you cucumbers, you make cucumberade! Just kidding.

Cucumber Mint Sorbet / Bev Cooks

You make sorbet!

Okay, don’t get mad at me, but you’re going to need a machine for this. If you have an ice cream maker, you’re all good. If not, please don’t send the police after me. I’m only following life’s instructions! (<— to own an ice cream maker. that’s a part of life’s instructions, in case I’m too confusingly vague and need more coffee. which can happen. the vague part, not the coffee part. actually, the coffee part happens, too. never mind.)

This recipe is brilliantly simple. I looked up a basic sorbet-making method online, which is to make a simple syrup and add whatever whatever to it, and applied it to my birthing garden’s needs.

You want me to stop saying birthing, don’t you?

Cucumber Mint Sorbet / Bev Cooks

So this is what you’ll do. Puree some mint, diced cucumbers and a kiss of lemon juice in a food processor, add it to a (completely cooled down) simply syrup, and let the machine break a sweat for ya! It will churn and turn and churn and turn for less than an hour, creating a delightful, ice crystal-y, frozen treat just perfect for your burning-off face.

And the mint? Takes it to a whooooole ‘nothah refreshing level, I tell you.

Cucumber Mint Sorbet / Bev Cooks

I basically fixed summer.

Cucumber Mint Sorbet:

What it took for 8-10 servings:

* 2 pounds cucumbers
* 2 large sprigs mint (about 20 leaves)
* juice from 1/2 a lemon
* 3 cups sugar
* 3 cups water

In a medium sauce pan, bring the sugar and water to a boil. Stir on medium-high until the sugar dissolves, then reduce the heat to low and simmer for 3 to 5 minutes. Pour syrup into a bowl and let cool completely.

While the syrup cools, peel and dice the cucumbers. Place them in a large food processor, along with the mint leaves and lemon juice. Pulse until liquified.

When the syrup has cooled, add the cucumber liquid to the bowl and stir to combine. Transfer mix to a VERY cold ice cream maker freezer bowl, turn on the machine and let it run for about 40 minutes, or until you get a smooth, icy sorbet consistency! Transfer bowl to the freezer until ready to devour.

Garnish with mint leaves. Eat it all.

Cucumber Mint Sorbet / Bev Cooks

Just dive-bomb that, already.

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11 Responses to Cucumber Mint Sorbet

  1. Eileen July 28, 2015 at 11:43 am #
    What a great idea! I bet this is the most refreshing thing ever. And I also bet it would be great mixed into a cocktail with gin!
  2. Megan July 28, 2015 at 12:34 pm #
    How did you know that I have a mint and cucumber plant going crazy in my garden right now? And that it's literally going to be 100 degrees here in Oregon for the next 3 days (yuck)? This looks amazing. :)
  3. mrsugarbears July 28, 2015 at 2:44 pm #
    OMG This looks scrumdilliocious! One of my friends dropped off cucumber soup last week and it totally saved me from losing it in this brutal heat. This post makes me want to run to the market now! YUMMY!
  4. Thalia @ butter and brioche July 29, 2015 at 10:39 pm #
    This looks VERY refreshing and delicious. I love a good sorbet - but it's a shame I will have to wait until the winter is over here in Australia to enjoy it again!
  5. Jake Holloway August 13, 2015 at 9:06 am #
    WoW! I've always though sorbet should be made only with fruits but seem refreshing! I'll definitely try it these days. Thanks for sharing!
  6. proxy server list June 11, 2017 at 8:37 pm #
    What's up,I check your blog named "Cucumber Mint Sorbet | Bev Cooks" on a regular basis.Your story-telling style is awesome, keep doing what you're doing! And you can look our website about proxy server list.
  7. Amanda July 27, 2020 at 12:23 pm #
    I used half the sugar and still found this to be overly sweet. I may try making it again with even less sugar because it is refreshing!


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