Add Cucumber, Lime and Basil to Your Sorbet for a Cool Twist

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.

High in nutrients but low in calories, cucumbers are the go-to health snack around the world. They contain multiple B vitamins and are rich in the two most important factors for a healthy digestive system: water and fibre. Luckily for us in Trinidad, we are blessed with a bountiful supply of cucumbers. Whether it’s purchased from a local fruit and vegetable vendor, or grown at home, every household has cucumbers in its fridge.

It’s perfectly tasty with just a sprinkle of salt and black pepper or made into chow. However, we’ve decided to jazz up the good old cucumber. Try this exciting recipe and surprise everyone with what the cucumber can do.

CUCUMBER BASIL SORBET

There’s a reason spas and salons offer you cucumber-and-lime-infused water—you feel refreshed with every sip (or spoon, in this case!). Cucumbers are an underrated superfood, full of vitamins, minerals, and anti-inflammatory flavanols. They help flush out toxins and curb cravings. Cucumbers are most often thought of as savoury, but it truly shines in sweet applications. The beauty of this cucumber basil sorbet lies in its simplicity: it only calls for 5 ingredients. With the hydration of the crisp, clean cucumber and the tart citrus of juicy lime, nothing is more refreshing than this icy cool sorbet.

Yields: 4 Servings

Cook Time: 25 mins

INGREDIENTS

• 1 cup water 
• 1/2 cup sugar 
• 4 cups chopped cucumber 
• 1 tablespoon fresh lime juice 
• 6 leaves fresh basil

DIRECTIONS

1. Microwave 1 cup water in a microwave-safe mason jar at high for 1 minute and 30 seconds or until very hot. Stir in sugar for about 30 seconds. Microwave at high for 45 seconds; stir until sugar is dissolved and mixture is clear
2. Purée sugar syrup, cucumber, lime juice, and basil in a blender until smooth.
3. Taste and add more lime if necessary.
4. Strain through a fine mesh strainer. 5
5. Churn the liquid in an ice cream maker until thick, about 20 minutes. Transfer to a freezable container and freeze for 4 hours until firm.
6. To serve, set container on counter for a few minutes before scooping.

If you do not have an ice cream maker, pour the mix into a metal bowl, place it in the freezer, and whisk every 30 minutes until frozen, about 6 hours total.