Cucumber Mint Sorbet Food

CUCUMBER MINT SORBET

Steps:

• Using a vegetable peeler, peel the cucumbers and remove the seeds with a teaspoon. Roughly chop the cucumbers and add them to a blender with all of the remaining ingredients. Puree until well blended and smooth. Add the mixture into an ice cream machine and run for 15 minutes. Pour the sorbet into a silver bowl, and freeze, stirring every 30 minutes until frozen, about 2 hours. Serve immediately or transfer to a container and store in the freezer.

CUCUMBER-MINT WATER

Steps:

• Blend the cucumbers, sugar, lemon juice, mint, salt and 4 cups cold water in a blender until as smooth as possible (a fair amount of solids will remain). (If all the ingredients do not fit in your blender, use half the water to puree, transfer the puree to a larger container, then stir in the remaining water.) Refrigerate to chill, at least 1 hour.
• Before serving, strain the cucumber-mint water through a fine strainer. Use the bottom of a ladle or wooden spoon to help push the liquid through the mesh. Discard the solids. Serve over ice. Add gin or vodka to taste if using.

CUCUMBER-MINT MARGARITA

Steps:

• Rub the rim of a rocks glass with 1 lime wedge, then dip the rim in coarse salt.
• Muddle the mint and cucumber in a cocktail shaker with a muddler or the handle of a wooden spoon until the cucumber is broken up and the mint is bruised, 5 to 6 times. Add the Cointreau, tequila and lime juice. Fill the shaker three-quarters of the way with ice and shake well. Pour into the prepared glass and garnish with the remaining lime wedge.