Recipe: Cucumber-Mint Sorbet (blender or food processor and ice cream machine)

CUCUMBER-MINT SORBET

3/4 cup water, divided use
1/3 cup mint leaves, lightly packed
1/4 cup sugar
2 pounds cucumbers (about 5), peeled, seeded and cut into 1-inch slices
2 tablespoons lemon juice
1 1/4 teaspoons unflavored gelatin
Pinch of salt

In a small saucepan, bring 1/2 cup of the water, the mint and the sugar to a boil and simmer for 2 minutes.

Transfer the mixture to a blender or food processor, add the cucumbers and lemon juice and puree until smooth; set aside.

In a small saucepan, sprinkle the gelatin over the remaining 1/4 cup water and soak until the softens, about 3 minutes. Cook over very low heat, stirring occasionally, until the gelatin dissolves completely.

Remove gelatin mixture from the heat, stir in the salt and the cucumber puree. Place in the refrigerator until it has chilled slightly.

Transfer the chilled mixture to an ice cream maker and process according to manufacturer's directions.

Makes 8 servings
Adapted from source: Frozen Delights by Linda Burum