Sherbert À La Cucumber Munchers

• Instructions written are using a Cuisinart Yogurt-Ice Cream & Sorbet Maker; place the freezer bowl in the freezer overnight
• OR - follow your ice cream maker instructions
• 3 cups cubed cucumber (peeled or not, I leave a little peeling for a green speckle effect), discard seeds.
• 1/4 cup light corn syrup
• 1/2 cup granulated sugar plus extra on hand
• 6 tablespoons fresh lime juice
• 2 tablespoons Cucumber flavored Vodka
• 1/2 cup heavy cream

1. In an eight cup container with spout and handle, combine the sugar, corn syrup, lime juice and vodka, whisk until incorporated - I use a container with a spout and handle because it's easier for pouring, later.
2. Test the sweetness and adjust to your taste by stirring in extra sugar, one tablespoon at a time.
3. Place the chopped cucumber into a blender and then pour in the sugar mixture, puree until smooth. This will take about 30 seconds, depends on your blender.
4. Pour the puree back into the container with spout and stir in the cream until incorporated. rnChill the puree in the freezer about 20 minutes up to 30 minutes.
5. Place the freezer bowl and attachments needed onto the machine, turn ON; stir the puree a couple times, then pour into the freezer bowl and let churn until thickened, about 25 - 30 minutes. The sherbet will have a soft texture at this point.
6. Cover and place bowl back in the freezer or transfer to an airtight container and freeze until firmer.

cream, cream maker, cucumber, light corn syrup, sugar, lime juice, cucumber, heavy cream

Taken from food52.com/recipes/14389-sherbert-a-la-cucumber-munchers (may not work)