CUCUMBER, LIME & MINT SORBET by Danielle O’Donoghue

Recipe: CUCUMBER, LIME & MINT SORBET by Danielle O’Donoghue

Ingredients Serves:
  • 4Lebanese cucumbers
  • 2limes
  • bunchmint
  • 1/3 cupmaple syrup
  • 1 litrecoconut water
  • 2egg whites*

*The egg whites are optional. They give a fluffier sorbet-like texture. As an alternative, you can use either 4 Tblsp coconut milk (vegan option) or yoghurt for a softer not quite so fluffy texture.

Method

Pour 3 cups of coconut water into ice cube trays and freeze till set.

In a high-speed blender, add the zest from the 2 limes, the cucumbers chopped into medium pieces, the lime flesh and 1 cup coconut water. Process till smooth. Pour this mixture into ice cube trays and freeze till set.

Blend in two batches. In a high-speed blender with ice crushing ability, add half the mint leaves and process till finely chopped. Add half the coconut water ice cubes, half the cucumber ice cubes, half the maple syrup and process till crushed to a granita-like texture.

You can stop here or beat the egg whites and blend them through as well, or add 2 Tblsp coconut milk or yoghurt. Then repeat the process with the other half of the ingredients.

 

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