cucumber sorbet in glasses
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5 from 7 votes

Cucumber Sorbet

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! Fresh cucumber recipes are hard to come by if you don’t want to do pickles or relish! This is one of the easiest uses for your excess of cucumbers! Cucumber Sorbet is a famous palate cleansing recipe!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Chilling time 4 hours
Total Time 35 minutes
Servings 8 servings
Calories 209kcal
Author Beth Neels
Cost $2



  • 2 lbs cucumber
  • 2 cup Sugar
  • 2 cup water
  • 1/2 juice and rind of lemon


  • Bring sugar and water to boil together in medium saucepan. Reduce heat to low. Cook about 5 minutes. Cool thoroughly.
  • Meanwhile peel cucumbers and remove seeds. Process in food processor or blender until smooth.
  • 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.


**Note: 2 lbs is weight before peeling and removing seeds.
Do not over-churn or texture will suffer.
Best if used with 7 days.


Calories: 209kcal | Carbohydrates: 53g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 164mg | Fiber: 1g | Sugar: 52g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg