Cucumber Mint and Lime Sorbet

It’s Secret Recipe Club day!! I’m really excited about this month’s recipe. I think we can all agree that August is kind of a farewell to summer. Yes, the days are still long and hot, but there’s a bit of change in the air. People start to transition out of summer mode and start gearing up for fall and all of the seriously fun things that come with it. I mean, fall pretty much has it all, right?

So, this month, when I was looking through my assigned blog, Dessert Before Dinner, I wanted to find a recipe that kind of fit that August mood of saying goodbye to summer. In my mind, nothing says summer quite like a cool, refreshing treat, so this Cucumber Mint and Lime Sorbet looked perfect! And you guys, it did NOT disappoint. This is one of the most delicious things I’ve ever made with my ice cream maker. It’s light, refreshing, and has just the perfect combination of flavors. You’ve got to make it before summer ends!

Also, before we get to the recipe, can we just talk about how perfect the blog name “Dessert Before Dinner” is? That’s a motto I can totally get behind. This blog is written by Stephanie, and I feel like we’re already internet friends because she has a cute little orange and white cat, just like TJ and I do. I can’t wait to make her Mini Corn Dogs (hello football snack!) and her Cauliflower Alfredo Sauce in the very near future.

PS – I cut the original recipe in half, because my grocery store was running low on mint (aka, I bought the very last of it), but you should totally make the full version, because it’s so delicious, and you’ll want to eat it every day.

Printable Recipe

3/4 cup water
3/4 cup sugar
1/2 cup mint leaves, pulled off the stems
1/2 large cucumber, skin peeled and seeds removed (you can use a spoon to easily remove the seeds)
juice from 2 small limes

In a small saucepan, boil the water and sugar until the sugar has completely dissolved.

Remove the simple syrup from heat and add in the mint leaves. Allow to steep for 30 minutes.

In a blender, puree the cucumber and lime juice. Once the simple syrup has completely cooled, strain the mint leaves and pour the syrup into the cucumber and lime mixture.

Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.


Adapted from Dessert Before Dinner


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