Cucumber Sorbet – Easy Use for Cukes!
Skip the fancy spa and make your own Cucumber Sorbet. It’s so easy and a great use for all of those cucumbers you are picking from your garden! This cool treat is perfect for using up all those extra cucumbers in your garden, and it couldn’t be easier. If you’re looking for fresh cucumber recipes that aren’t pickles or relish, this sorbet is a delicious (and slightly fancy) option that anyone can make.
Years ago, a friend took my husband and me to a fancy restaurant in our area. Between courses, the waiter gave us cucumber sorbet. My husband asked what it was. The waiter told him that it was meant to cleanse his palate. Without missing a beat, my husband replied, “I use pallets to stack bricks on.” 😂 (We owned a landscaping company.)
Why You’ll Love This Cucumber Sorbet
Cucumber in a dessert might sound strange at first, but that’s exactly why this recipe is such a pleasant surprise. It’s light, refreshing, and just the thing you didn’t know you needed on a hot day. The clean flavor of cucumber blends beautifully with lemon and a simple syrup, creating a cool, palate-cleansing treat that’s far more exciting than it sounds. Plus, it’s a smart way to use up garden cucumbers without making yet another batch of pickles.
What you Need
- Cucumbers: Garden- or farm-fresh cucumbers are what you need. Avoid using cucumbers from a grocery store. They don’t have as much flavor.
- Sugar: Any type of sugar will work.
- Water: Water and sugar are used to make a simple syrup.
- Lemon: You’ll use grated lemon rind and the juice to brighten the flavors of the cucumber.
How to make cucumber sorbet
First, make the simple syrup. Add the sugar and water to a saucepan. Bring it to a boil. Reduce the heat to low and cook for about five minutes.
Seed and peel the cucumber. Process in a food processor or blender, adding water as needed to achieve a smooth consistency.
Place in ice cream maker and process according to the manufacturer’s instructions.
Line a bread tin with waxed paper and pour the sorbet in. Freeze for four hours until firm.
What Does Cucumber Sorbet Taste Like?
It’s crisp, lightly sweet, and extra refreshing. The flavor is delicate and clean, with just enough lemon to brighten it up. It might sound like an odd idea, but it doesn’t taste like a veggie side dish. It’s more like spa water in frozen form. Cool, smooth, and perfect as a light dessert or palate cleanser.
Can You Make It Without an Ice Cream Maker?
Yes, you can. Just pour the blended cucumber and syrup mixture into a shallow dish and freeze it. Stir every 30 minutes with a fork until the texture becomes slushy and light. It won’t be quite as silky, but it still tastes fantastic.
Other delicious cucumber recipes
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Cucumber Sorbet
Ingredients
- 2 lbs cucumber
- 2 cup Sugar
- 2 cup water
- 1/2 juice and rind of lemon
Instructions
- Bring sugar and water to boil together in medium saucepan. Reduce heat to low. Cook about 5 minutes. Cool thoroughly.2 cup Sugar, 2 cup water
- Meanwhile peel cucumbers and remove seeds. Process in food processor or blender until smooth. And lemon juice and zest.2 lbs cucumber, 1/2 juice and rind of lemon
- When cooled, combine cucumber puree and syrup in a bowl, thoroughly.
- Pour into frozen ice cream maker bowl. Process according manufacturers instructions, until sorbet texture.
- Freeze in a container for about 4 hours, until well chilled.
- Garnish with fresh mint and maraschino cherry.
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Nutrition
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Originally published August 26, 2019. Updated June 27, 2025.
- Recipe Name Cucumber Sorbet
- Type Dessert
- Main Ingredients Cucumber, sugar, water, lemon
- Prep Time 15 minutes
- Cook Time 5 minutes
- Freeze Time 4 hours
- Total Time 4 hours 20 minutes
- Yield 8 servings
- Special Equipment Ice cream maker (optional)
- Great For Garden cucumber overload, refreshing summer treat, palate cleanser
Hi there, I see lemon in the ingredients list, but not the recipe. Where and how should it be used?
Sorry, the recipe card has been corrected. Just add it to the cucumber purée.
Thanks!
Any time!
Genius, I’ve made cucumber lemonade before and always have a glut of them at this time of year. This was, simple, delicious and will definitely be made again!
Thanks Brian! The same thing happens here, so I’ve been looking for different ways to use them up! So glad you liked it!