Ingredients
(makes about 12 scoops)
200 g caster sugar
200 ml water
35 ml glucose syrup
1/2 tsp salt
Juice and zest of 1 lemon
16 mint leaves
2 cucumbers
100 ml gin (we use Beefeater)
Directions
- Put the sugar, water and glucose syrup in a pan over a medium heat and bring it to the boil, stirring occasionally.
- When all the sugar has dissolved, remove the pan from the heat, add the salt and lemon juice and zest and let it stand for five minutes.
- Slice the mint leaves very finely and add to the syrup in the pan. Pour the mixture into a bowl, let it cool a little then cover and put it in the fridge overnight.
- Peel and roughly chop the cucumber and blend in a processor until smooth. Add the pulp to the syrup mixture, strain through a fine sieve then add the gin.
- Churn in an ice cream machine or pour into a shallow container and freeze, stirring with a fork from time to time to break up the ice crystals. It’ll take about 24 hours to freeze properly in a domestic freezer.
Tip: In the restaurant we serve the sorbet with a dash of frozen gin – generally Portobello Road. We also recommend it with a gimlet.
By: Fiona Beckett
(Grabbed from: https://www.matchingfoodandwine.com/news/recipes/gin-and-cucumber-sorbet/)