Cucumber and Lemon Grass Sorbet

Début de l'été 2006
food and drink

BY: Jennifer MacKenzie

This smooth and cool sorbet is the perfect refresher on a sultry summer evening. Serve it as a palate cleanser between courses or for a light and different dessert. Field cucumbers give a subtler green colour than the English cucumbers, but either is just as delicious.

1 stalk lemon grass
1 cup (250 mL) granulated sugar
1 cup (250 mL) water
1 field or English cucumber, about 1 lb (500 g)
1 tbsp (15 mL) freshly squeezed lemon juice
¼ tsp (1 mL) salt

1. Trim ends from lemon grass and cut stalks into thirds. Cut each piece in half, lengthwise. Smash remaining lemon grass with back side of a knife to bruise and release flavour. In a saucepan, combine lemon grass, sugar and water. Bring to a simmer over medium-low heat, stirring until sugar is dissolved. Simmer for about 5 minutes or until syrupy and fragrant. Let cool to room temperature.

2. Gently scrub cucumber under cool running water. Chop coarsely and combine in a blender or food processor with enough of the lemon grass syrup (avoiding the lemon grass) to blend. Purée until smooth. Add remaining syrup and lemon grass and pulse to coarsely chop lemon grass. Press through a sieve into a bowl, discarding solids. Stir in lemon juice and salt. Cover and refrigerate until cold.

3. Freeze in an ice cream maker according to manufacturer's directions. Transfer to a chilled container and freeze until firm and scoopable or for up to 2 days. (Alternatively, pour into a shallow metal pan and freeze until almost firm. Transfer to a food processor or blender and purée until smooth. Transfer to a chilled container and freeze until firm and scoopable or for up to 2 days.)

4. To serve, scoop sorbet into chilled glasses or bowls.

Makes about 2 ½ cups (625 mL)

What to Serve