Recipe for: Cucumber and Mint Sorbet with Lime

Prepare simple syrup: measure 300 ml of water and 150 g of sugar. In a small 1 l saucepan, combine the water and sugar. Heat over medium heat, stirring with a wooden spoon, until the sugar completely dissolves (about 3-5 minutes). When the syrup starts to gently boil, reduce the heat and cook for another 1-2 minutes to slightly thicken. Remove from heat and let cool to room temperature (about 20-30 minutes).

Wash the cucumber under running water. If the skin is bitter or thick, peel the cucumber thinly with a knife or peeler; if it is delicate, you can peel it in strips, leaving some skin for color. Cut the cucumber lengthwise and scoop out the spongy seeds with a spoon (if they are large). Cut the flesh into pieces about 2 cm. Remove the mint leaves from the stems — use only the leaves (leave a few sprigs for decoration).

In a blender, place the chopped cucumber (600 g) and mint leaves (30 g). Grate the zest of 1 lime thinly (green part), then squeeze the juice from all the limes (180 g = about 3 pieces). Add the lime juice and grated zest to the blender. Pour in the cooled syrup (from step 1) and add a pinch of salt (1 g). Blend on high speed for 1-2 minutes until the mixture is completely smooth and free of visible cucumber fibers.

If you want an exceptionally smooth sorbet, strain the blended mixture through a fine sieve or a coarse sieve into a bowl, using a spoon or spatula to push the pulp through. Keep the strained liquid; the leftover pulp can be used for a cocktail or salad.

Taste the mixture and adjust the sweetness and acidity: if it's not sweet enough, add up to 30 g of honey (optional) and blend again; if it's not acidic enough, add a little lime juice. The mixture should be distinctly tangy, slightly sweet, and intensely minty — remember that the flavors will be a bit less intense after freezing.

If you have an ice cream machine: pour the mixture into the machine and follow the manufacturer's instructions — usually 20-30 minutes until you achieve a sorbet consistency. If you don't have a machine: pour the mixture into a flat metal container (preferably), place it in the freezer. After 30 minutes, take it out and vigorously mix with a fork or whisk, breaking up the ice crystals. Repeat every 30 minutes for 2-3 hours (usually 4-5 times) until the sorbet is uniformly frozen and creamy. In the end, the sorbet should be semi-firm and easy to scoop with an ice cream scoop.

Before serving, take the sorbet out of the freezer for 8-10 minutes to soften slightly and make it easier to scoop. Scoop portions using an ice cream scoop briefly dipped in hot water (dry it before scooping). Serve in chilled glasses or small bowls, garnished with a fresh sprig of mint and a thin strip of lime zest. Additionally, you can serve thin ribbons of fresh cucumber for decoration.

The lime and mint variant is basic; you can add 1 teaspoon (about 5 g) of grated lime zest to each serving for a more intense aroma. For a more savory effect, serve the sorbet as a palate cleanser between portions of grilled fish or as a refreshing addition to a goat cheese salad. If you are using honey, add it before freezing and mix well.