Cooling Cucumber Sorbet, with a Kiss of Lime

Cooling Cucumber Sorbet, with a Kiss of Lime

As you may know, I’ve been juicing up a storm, taking my juicers out on the road, and doing lots of talking about juicing. It’s been a ball (the occasional oddness aside) and I’ve found that I am even more inspired to broaden out from my own juicing habits.

So as I was setting up to make my juice for the day, pulling out my cucumbers, greens, apples and lemons, I decided that I should make something completely different.

Today, as well as my juice for drinking, I decided to make dessert. Yes, a cucumber juice sorbet that would be cooling on so many levels.

Cucumber is already a cooling food, capable of creating balance in an over-heated body. According to the timeless Paul Pitchford book, Healing with Whole Foods, cucumber is cooling in its energy, diuretic, and it cleanses the liver and lifts depression. It helps with conditions of heat, such as inflammation, sore throats, acne and more. Cucumbers are good for the skin, both eaten and applied topically. When you leave the cucumber skin on, it’s high in silicon, chlorophyll and magnesium, and helps clear cholesterol from the blood and supports a healthy heart.

So, a cooling vegetable made into a frozen sorbet will be a perfect antidote to the current temps and humidity. As a bonus I’ll cleanse my liver and clear up any inflammation that might have been creeping up on me.

And who am I kidding? This is nothing but fun. I’m enjoying the heck out of this cool, lush little dessert. This is like one of those sorbets that chefs send out on a little spoon between courses-the ones that you slurp down in one bite and then secretly wish for a whole bowl of.

Or maybe that is just me.

But I have a whole batch of this to revel in. Chillin’ with my juices, cool as a cucumber.

Cucumber-Lime Sorbet

The makes about 3 cups of finished sorbet, to divide up as you will!

2 pounds cucumbers, unpeeled (about 2 cups juice)

1 tablespoon fresh lime juice

1 cup full-fat organic coconut milk

1/2 cup light agave syrup

First, make the juice. I left the pulp knob on my Hurom on open, which made the juice extra pulpy. More fiber. Stir in the lime.

If your coconut milk is lumpy, heat it briefly just to mix in the lumps, and whisk in the agave.

Mix it all together and freeze in your ice cream machine according to manufacturers instructions.