For the cucumber sorbet
700g peeled and deseeded cucumber (approx 2 whole ones, should weigh 700g after prep), cut into chunks Juice of 1 lemon 200g caster sugar Put all the ingredients into a food processor and blitz until smooth. Chill for 2 hours in the fridge, then churn in an ice-cream maker until stiff. Transfer to a container and freeze for around 2 hours before using. If eating at a later date, remove from the fridge 20 mins before serving.