Cucumber-Honey Sorbet

Name: Cucumber-Honey Sorbet
Total time: PT-496084H38M18S
Ingredients: 3 cups cucumber purée; 1/2 cup honey; 1 tablespoon fresh lemon juice, or more to taste

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Makes About 3 cups 1x

Time About 10 minutes, plus time to chill and churn

Units Scale

Ingredients

3 cups cucumber purée
1/2 cup honey
1 tablespoon fresh lemon juice, or more to taste

Instructions

Combine the cucumber purée in a blender with the sugar and lemon juice. Taste and add more of either if necessary; err on the sweeter side, as the sorbet will taste less sweet than the purée. If necessary, add water 2 tablespoons at a time to help the cucumber mix. Strain the purée, stirring and pressing the mixture through a sieve with a rubber spatula to leave any fibers behind; be sure to scrape all the purée from the underside of the strainer.
Cover and refrigerate until completely cool, then churn in an ice cream maker according to the manufacturer’s directions.

— Adapted from How to Bake Everything