78˚ Sorbet

The nice weather has finally kicked into gear in Seattle, so here is a recipe to cool off with after a long day outside. It’s partly inspired by summertime cocktails like the Mojito, and partly because we’re getting into the season for locally grown strawberries. We also added cucumber to make it extra refreshing.

1 lb. strawberries, quartered
1/2 large cucumber, seeded and sliced
1/2 lemon, zest and juice
1/2 lime, zest and juice
1 tbsp. mint, minced
1/2 cup sugar
1/2 cup water

Simple Syrup:
Heat the water and sugar together in a saucepan until combined. Remove from heat, let cool for a couple of minutes, then add the lemon and lime zest.

Sorbet Base:
Combine all ingredients in a blender or food processor until smooth. Add to your ice cream maker and let it run until the sorbet is fully frozen. Move to a freezer-ready tupperware and let it set-up for 20 minutes before serving. If you don’t have an ice cream maker, simply pour the blended ingredients into a tupperware and place in the freezer. Stir every 20-30 minutes until ready to serve.


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