Cucumber Sorbet Mexican Recipe

Cucumber Sorbet Mexican Recipe

Ingredients

Recipe for: Nieve de Pepino – Cucumber Sorbet

Makes 3 to 3½ CUPS

• ½ cup sugar
• ½ cup water
• 2 whole arbol chiles (optional)
• 2 large seedless English cucumbers, washed, unpeeled, coarsely chopped
• juice of ½ lemon
• juice of 1 lime
• ¼ teaspoon salt
• 2 egg whites

Method

1. Combine the sugar, water, and chiles in a small pot and cook over medium heat, stirring, until the sugar has dissolved
2. Allow to cool slightly, then add the cucumbers, lemon juice, lime juice, and salt
3. Transfer to a blender and puree until smooth
4. Strain through a fine-mesh sieve, pressing down with a wooden spoon to extract as much juice as possible
5. Whisk the egg whites until frothy and fold into the cucumber mixture
6. Cool over an ice bath
7. Refrigerate, covered, until completely chilled, 2 hours
8. Freeze in an ice cream maker according to the manufacturer’s instructions

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