For the cu­cum­ber sor­bet

The Simple Things - - LIVING | OUTDOORS -

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.

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