Savoury Cucumber sorbet

Does anyone have a good recipe for cucumber sorbet? Last time I tried, it turned up very flaky (lot's of ice crystals) - and I think I added xanthan, but probably not enough sugar?

The plan is to pair it with tempura prawns (Japanese style)

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Comments

matthewmicahhall

You might try bulking up the sorbet with an invert sugar like corn syrup (not the high fructose variety). The invert sugars generally inhibit the formation of large ice crystals. Also, if memory serves, you want to aim for a sugar content of 20 to 30 percent by weight. A quick search suggests that the average sugar content of a cucumber is between 1.5 to 2 percent by weight.

dancurren

Suagar doesn't imhibit ice crystal growth per se (in fact as refined sugar has a well defined crystal structure it can help establish ice crystals via seesing). Try adding corn syrup or a simple syrump, or honey could work well. Also, the benefit of adding sugar is it softens the product by lowering the freezing point. Alcohol and salt do this as well, season your sorbet mix with salt and try adding some booze if you are ok with that (perhaps infuse a good quality vodka with cucumbers to use).