Cucumber Sorbet
Cucumber Sorbet might not sound the best, but I assure you it is. Made with coconut milk, it's dairy-free, light, and delicious.
Servings: 4
Equipment
Ingredients
- 4 cups chopped cucumbers preferably organic (I used homegrown)
- 1/2 cup raw honey or pure maple syrup, for a vegan version
- 1/3 cup organic coconut milk
- 2 tbsp vodka
- 1 tbsp rosewater optional
Instructions
- Put all ingredients in your blender and process until smooth.
- Pour into your ice cream maker (this is the one I use) and proceed according to manufacturer's instructions.