CUCUMBER APPLE SORBET

Cucumber Apple Sorbet

Makes 4 servings

• 1 L. cup cucumber juice (approximately 2 whole cucumbers, juiced)

• 4 granny smith apples, large, medium diced

• ¼ cup white sugar

• 4 tablespoons lemon juice

1. Juice the whole cucumbers to obtain 1 liquid cup of fresh cucumber juice. Set the juice aside in the refrigerator to chill.

2. Peel and core each of the granny smith apples. Chop the apples into medium chunks.

3. In a large saucepan, combine the apples, white sugar and lemon juice. Cover and allow the apples to simmer over low heat until fork-tender.

4. Once the apples are soft, remove the mixture from heat, and allow the apple mixture to cool to room temperature.

5. In a blender, combine the cooled apple mixture and the fresh cucumber juice. Blend until completely smooth.

6. Prepare a metal pan with plastic wrap to freeze the sorbet mixture. I usually use a metal loaf pan, and I generously cover the bottom, sides, and outer rim of the loaf pan with plastic wrap.

7. Using a metal strainer, pour the cucumber-apple sorbet base out of the blender pitcher, through the strainer, into the metal pan. Fill the pan and leave about ½ inch of space at the top of the pan.

8. Cover the top of the pan with plastic wrap, and freeze the sorbet for one hour.

9. After one hour, remove the metal pan from the freezer. Gently peel back the plastic wrap, and stir the partially frozen sorbet base for thirty seconds. Cover the metal pan again with the plastic wrap, and freeze the sorbet for 4 hours or until completely frozen solid.

10. Keep the sorbet frozen until ready to serve. If the sorbet is too hard when removed from the freezer, allow to thaw at room temperature to soften for approximately 15 minutes prior to serving. Enjoy!