Cucumber Sorbet

• Vegan
• Gluten free

• Produce

  • 1 1/2 lbs Cucumbers

• Condiments

  • 3 tbsp Lemon juice, Fresh Squeezed

• Baking & Spices

  • 1 cup Granulated sugar

Found on thelittleepicurean.com

Ingredients

• 1 1/2 pounds cucumbers*, peeled, seeded
• 3 Tbsp fresh squeezed lemon juice
• 1 cup granulated sugar

Directions

• Peel cucumbers and remove seeds. Cut into 2 inch pieces and place in a food processor along with lemon juice and sugar. Process until mixture is smooth. Transfer to an airtight container and let chill in the fridge until cold (1-24 hours). Freeze mixture in ice cream maker according to your units instructions. Process until the mixture has reached a soft serve consistency. Transfer to a freezer-safe container and let rest in the freezer for at least 4 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving. Garnish with fresh mint when serving.