Vegetables for dessert?! It’s not as unusual as it sounds. It’s likely you’ve had carrot cake or zucchini bread before. Finding unique ways to prepare vegetables is vital for maintaining interest in what we eat. When relying on the same few recipes, it’s not uncommon to get bored, and then those veggies fall out of favor.
Many desserts include nutrient-rich vegetables such as black bean brownies, chocolate beet cake, sweet potato pie, pumpkin muffins or a rhubarb tart. You may notice that most of these desserts are baked goods, making this cucumber sorbet recipe stand out. It’s cool and refreshing, a perfect way to end a hot summer day — and a way to get a little extra veg in before going to bed. Try making it with a handful of fresh mint too!
- 5 pounds of peeled and seeded cucumbers
- 3 Tablespoons lemon juice
- 1 cup sugar
- Fresh mint, for garnish
Peel cucumbers and remove seeds. Cut into 2-inch pieces and place in a food processor along with lemon juice and sugar. Process until mixture is smooth.
If you have an ice cream maker:
Transfer to an airtight container and let chill in the fridge until cold (1 to 24 hours).
Freeze mixture in ice cream maker according to your unit’s instructions. Process until the mixture has reached a soft serve consistency. Transfer to a freezer-safe container and let rest in the freezer for at least 4 hours before serving. Allow to sit at room temperature for 5 minutes before scooping and serving. Garnish with fresh mint when serving.
If you don’t have an ice cream maker:
Pour the mix into ice cube trays and freeze for 2 to 4 hours.
Remove the cubes into a food processor or high-powered blender. Blend until smooth and serve immediately or return to freezer in a freezer safe container for later. Makes 8 servings.
Serving size: .5 cup
Calories: 110; Fat: 0.2g; Carbs: 28.4g; Fiber: 0.4g; Protein: 0.6g; Sodium: 2mg
Recipe adapted from Cucumber Sorbet – The Little Epicurean