Cucumber Sorbet With Cucumber Salsa How to prepare
Cucumber sorbet recipe Ingredients:
For the salsa
• 1/2 large, seedless, peeled English cucumber
• 1 1/2 tablespoons finely chopped dill
• 2 teaspoons finely minced jalapeño chili pepper
• 1 tablespoon finely minced red onion
• 2 tablespoons rice wine vinegar
• Pinch salt
• Pinch sugar
For the sorbet
• 2 1/2 large, unpeeled, seedless English cucumbers
• 2 large egg whites
• 3/4 cup light corn syrup
• 1/2 cup sugar
• Freshly squeezed lemon juice (from 3 lemons)
• 1 teaspoon salt
• 1/4 cup finely chopped dill
• 2 tablespoons lemon-flavored vodka
For the salsa: Combine the ingredients in a medium bowl. Refrigerate
until ready to use.
For the sorbet: Puree the cucumbers (you should have about 4 cups).
Strain through a fine-mesh strainer.
In a large bowl, whisk the egg whites until they are frothy.
Add the corn syrup, sugar, lemon juice, salt, dill and lemon-flavored
vodka to the cucumber puree, then add the egg whites, stirring to
mix well. Process in an ice cream machine according to the manufacturer's
directions. Freeze for several hours. Serve the sorbet sprinkled with
the cucumber salsa.
Your Cucumber sorbet recipe is ready now
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