Cucumber and gin sorbet

by Kathy Slack

A light, palate-cleansing dessert for a summer’s day

The clean, cooling qualities of cucumber make it perfect for chilled dishes and summer cocktails. Here I’ve combined the two to make a gin and cucumber sorbet. A kick of gin and the grassy green flavours of the cucumber make this sorbet a light, palate-cleansing dessert for hot days. Adding glucose and alcohol means that the sorbet is soft straight from the freezer. And don’t be troubled by the colour when you make the juice—it won’t look like pond water once it’s churned, I promise.


300g caster sugar
40g liquid glucose
½ lemon, juiced
3 large cucumbers (600g in weight)
140ml gin


Put the sugar and glucose in a saucepan with 300ml of water. Set the pan over a low heat until the sugar has dissolved. Do not let it boil. Remove from the heat and add the lemon juice.

Juice the cucumbers. If you have one, you can do this in a juicer. If not, roughly chop them then whizz in a blender to make a watery puree. Line a sieve with muslin and set it over a bowl, then tip the puree into the sieve and leave for a few minutes so the juice drips through to the bowl below. You can gather the muslin into a bag and give it a gentle squeeze to encourage any last drops. Either process should result in approximately 500ml of juice.

Mix the sugary liquid and the cucumber juice together. Add the gin and put it in the fridge to chill. Once chilled, churn in an ice cream maker then transfer to the freezer to set completely.

Recipe & image: Kathy Slack