Chilly Cucumber Basil Sorbet is a not-too-sweet kind of a dessert with just a hint of chilly. This frozen creamy treat is lip smacking, vegan and gluten-free.
Every year as summer approaches, I tend to get lazier. I do not know the co-relation but it happens. If I really insist on thinking why that happens, I think its connected to my childhood years (isn’t everything connected to that!). The whole year we would slog in school and summer vacation was the most awaited holiday. It would mean that we could laze around all day, sleep anytime of the day, no homework and yes, no school! In fact the only toughest life decision I had to take back then was, which color Popsicle to have – the red one or the orange one. Life surely was tough that time! 😉
Summer came with many other things as well. The food served at home and street food would cater to sweaty brows and dry throats. Anything made of ice would sell like hot cakes especially in the afternoons when the heat would be at its best or worst. While growing up, we never owned an ice cream maker so we would rely on the street vendor who would ring the bell, signalling to us that he has arrived with our favorite frozen treats. The sorbet I made today is dedicated to all these wonderful memories of summer and that ice cream vendor.
This recipe was created just by chance. It was nearing the end of the week and I had to empty the refrigerator in order to stock it fresh. I had some cucumbers, basil leaves and mint leaves. While I could have made Cucumber Lemonade, I wanted to try something different this time. What better than creating a cool and refreshing sorbet! Chop the cucumber with skin (it gives it the deep green color). Roughly chop basil leaves and mint leaves.
Put all the ingredients in a blender along with honey, green chilly and lime juice. Process until smooth. You need not strain this mixture. Transfer to an ice cream maker and churn the ice cream as per maker instructions. Transfer to an airtight container and freeze for 5-6 hours.
Garnish with a mint sprig and serve chilled of course! Add as many scoops of this delicious cucumber sorbet you want and relish them guilt-free. The chilly in it hits you in the end and leaves a sweet yet spicy aftertaste. I had served this frozen treat for the 4th of July party at our neighbor’s house and it was an instant hit among the men mainly. The women couldn’t handle the chilly! 😉 If you are one of those, omit adding it in the recipe.
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- 2 cups grated cucumber
- 3/4 cup chopped basil
- 1/3 cup mint leaves
- 1-2 tbsp honey
- 1 green chilly
- 1 lime
- Fresh mint sprigs for garnish
- Chop the cucumber with skin (it gives it the deep green color). Roughly chop basil leaves and mint leaves. Put all the ingredients in a blender along with honey, green chilly and lime juice. Process until smooth. You need not strain this mixture. Transfer to an ice cream maker and churn the ice cream as per maker instructions. Transfer to an airtight container and freeze for 5-6 hours.
- Garnish with a mint sprig and serve chilled of course!
- You can make this into a granita if you don’t have an ice cream maker. The texture will be slightly different but it would still be delicious.
- Skip adding the green chilly if you cannot handle the spice.
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Love frozen desserts?? Then don’t forget to check out these recipes – Vegan No Churn Peter Pan Peanut Butter & Cereal Ice Cream, Beetroot Plum Rose Ice Pops, Great Grains Cereal, Mango and Beetroot Frozen Treats!, Coconut Berry Yogurt Cones and Kumquat & Strawberry Popsicle.