Cucumber And Lemon Grass Sorbet Food

LIME, GINGER, AND LEMONGRASS SORBET

Steps:

• 1. In a blender, combine the lemongrass with 3 cups water and puree until mostly smooth. (Lemongrass is very fibrous, so you will not get to a completely uniform consistency; that's okay.) Transfer the puree to a saucepan and bring to a simmer over medium heat. Remove from the heat, cover, and let the liquid infuse for 15 to 20 minutes. Strain the syrup into a bowl, pressing on the solids; discard the solids in the strainer. You should wind up with about 2 cups of strained "lemongrass tea"; be sure to measure out your final yield.
• 2. In a medium saucepan, combine the "lemongrass tea" with the same amount (by volume) of sugar. So, if you wind up with 2 cups tea, you will add 2 cups (400 grams) sugar. Stir the mixture over medium-high heat until all the sugar has dissolved and the syrup comes to a simmer. Remove from the heat and let cool completely.
• 3. Transfer the cooled syrup to a quart-size container and stir in the ginger juice and lime juice. Cover and refrigerate the sorbet base until completely cold, at least 3 hours.
• 4. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS

Steps:

• Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
• In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
• In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
• In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
• Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.

CUCUMBER, CELERY, AND GIN SORBET

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add celery leaves. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
• Puree cucumbers, celery syrup, and lemon juice in a blender until smooth. Transfer mixture to a bowl and stir in gin. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
• Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cucumber mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.

CUCUMBER SOUP WITH LEEKS AND CELERY RECIPE

Steps:

• Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender. Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt. Serving Size: 1 cup

CUCUMBER AND LEMON GRASS SORBET RECIPE

Steps:

• 1. Trim ends from lemon grass and cut stalks into thirds. Cut each piece in half, lengthwise. Smash remaining lemon grass with back side of a knife to bruise and release flavour. In a saucepan, combine lemon grass, sugar and water. Bring to a simmer over medium-low heat, stirring until sugar is dissolved. Simmer for about 5 minutes or until syrupy and fragrant. Let cool to room temperature. 2. Gently scrub cucumber under cool running water. Chop coarsely and combine in a blender or food processor with enough of the lemon grass syrup (avoiding the lemon grass) to blend. Purée until smooth. Add remaining syrup and lemon grass and pulse to coarsely chop lemon grass. Press through a sieve into a bowl, discarding solids. Stir in lemon juice and salt. Cover and refrigerate until cold. 3. Freeze in an ice cream maker according to manufacturer's directions. Transfer to a chilled container and freeze until firm and scoopable or for up to 2 days. (Alternatively, pour into a shallow metal pan and freeze until almost firm. Transfer to a food processor or blender and purée until smooth. Transfer to a chilled container and freeze until firm and scoopable or for up to 2 days.) 4. To serve, scoop sorbet into chilled glasses or bowls.