I know what you’re thinking….”Cucumber Lime sorbet???”….Yes, and it’s really, really good. Sorbet is traditionally served as a palate cleanser but we eat it as a dessert or as a treat on a hot summer afternoon.
This sorbet recipe combines the refreshing flavor of cucumbers with the tang of lime to create a sorbet that is very cooling and tasty. Plus it’s a really great way to use up any overgrown cucumbers lingering in your garden.
Just 3 ingredients
To make this sorbet you’ll just need cucumbers, lime juice, and sugar.
Cucumbers: You can make this sorbet with pretty much any cucumbers – slicing cucumbers, pickling cucumbers, or those long really long cucumbers. My favorite is to use the overgrown cucumbers that seem to end up in my garden. Make sure you peel the cucumbers and remove the seeds. If the cucumbers have very immature seeds, you can leave them in, but definitely remove the large seeds.
Lime: We like freshly squeezed lime juice for this recipe but bottled lime juice would be nice too. If you prefer lemon, you can substitute the lime juice with lemon juice.
Sugar: The sugar helps the sorbet freeze correctly. The amount of sugar will determine how large the ice crystals form. It can be all very technical, but just know that if you reduce or increase the sugar the results might change. We think the amount of sugar listed is enough to make a creamy sorbet that is not overly sweet.
How to Freeze Sorbet
We use an electric ice cream maker to freeze the sorbet. I usually make it during the day and then put it a pyrex storage container and freeze it. If you don’t like the idea of using ice and salt, an automatic ice cream maker will work too.
I know some people make sorbet by putting the puree in a freezer safe container and put it in the freezer. Then they stir it every so often (maybe every 30 minutes or hour) to keep it from freezing in a solid block. I’ve tried this before but have a hard time remembering to actually stir the puree. But if you are more responsible than me, you might want to give it a try. If it doesn’t really work, the frozen puree can always be blended in a blender before serving.
How to serve cucumber lime sorbet
Obviously, you can just eat this sorbet out of a bowl with a spoon. But if you’re wanting to be a little fancier, you could garnish it with lime or cucumber slices or a small sprig of fresh mint.
Sometimes I like to put a little of this sorbet in sparkling water to add flavor and a little sweetness. Since don’t drink sodas this is a nice treat.
I bet this would also be good with a little gin and tonic – but since I don’t drink alcohol I really don’t know….lol.
You could also put it in popsicle molds and make popsicles with it.
Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.
- 2 pounds* cucumber chunks - peeled and deseeded
- 1/2 cup lime juice
- 1 1/3 cups sugar
- Wash, peel and deseed the cucumbers. Cut cucumbers into chunks
- Put the cucumber chunks into a blender along with the lime juice and sugar
- Blend until smooth
- Transfer the puree to the ice cream maker and freeze according to the manufacturer's instructions.
- Once the sorbet is frozen, transfer to a freezer safe container and store in the freezer.
If you want to make sorbet without an ice cream maker, put the puree into a freezer safe container and freeze for 2 hours. Remove from the freezer and using a fork, break up the frozen parts and stir them into the puree. Freeze for another hour and then stir again. Continue freezing and stirring until the sorbet is completely frozen. It should take 4-6 hours.
*This weight is after the cucumbers have been peeled and deseeded
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.