Print

Cucumber Mojito Sorbet Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

A refreshing and light Cucumber Mojito Sorbet that combines the soothing flavors of green tea, fresh cucumber, lime, and apple mint leaves. This frozen treat is perfect for cooling down on a hot day with its vibrant and natural ingredients, all blended and churned into a smooth, icy delight.

Ingredients

Liquid Ingredients

  • 2 cups green tea, brewed and cooled to room temperature
  • 1/4 cup fresh lime juice

Sweetener

  • 1/4 cup dehydrated cane juice

Fresh Produce

  • 1/2 cup cucumber, peeled and chopped
  • 1/4 cup fresh apple mint leaves

Instructions

  1. Brew Green Tea: Brew 2 cups of green tea and allow it to cool completely to room temperature to avoid melting the sorbet mixture.
  2. Combine Ingredients: In a blender, add the cooled green tea, dehydrated cane juice, fresh lime juice, peeled and chopped cucumber, and apple mint leaves for a fresh flavor base.
  3. Blend: Blend all ingredients until the mixture is smooth and fully combined, ensuring the cucumber and mint are pureed thoroughly.
  4. Churn Sorbet: Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet texture.
  5. Freeze: Transfer the churned sorbet to an airtight container and freeze for at least 5 hours to set fully before serving.

Notes

  • Make sure the green tea is completely cooled before blending to prevent melting the sorbet prematurely.
  • You can substitute apple mint with spearmint or peppermint if unavailable.
  • For a slightly sweeter sorbet, adjust the amount of dehydrated cane juice to taste.
  • If you don’t have an ice cream maker, pour the blended mixture into a shallow dish and freeze, stirring every 30 minutes until frozen.
  • Serve garnished with a sprig of mint or a thin cucumber slice for an elegant presentation.

Find it online: https://lauracooks.com/cucumber-mojito-sorbet-recipe/