Jalapeño-Cucumber Sherbet

• Jalapeno Simple Syrup - better to make a day ahead and refrigerate
• 1/2 cup water
• 1/2 cup granulated sugar
• 6 small or 3 large green jalapenos and its seeds, remove stem, and split into fourths
• Sherbet
• 7 tablespoons strained jalapeno simple syrup
• The reserved jalapeno and seeds
• 1/2 cup powdered sugar
• 1/4 cup light corn syrup
• 3 cups cubed, peeled cucumber (I leave a little peel for added green speckle effect), discard seeds.
• 1/2 cup heavy whipping cream
• 2 tablespoons Cucumber Vodka - preferred, but plain will work

1. Combine 1/2 cup water and 1/2 cup granulated sugar in a saucepan over medium heat.
2. Bring to a boil; stir until the sugar is dissolved. Turn the heat down to a simmer.
3. Place the jalapenos, seeds and all, into the syrup. Continue to simmer, covered, for 20 minutes.
4. Cool the syrup. Refrigerate if making a day ahead.
5. Before making the sherbet, separate the syrup, strain the jalapenos and seeds; reserve both ingredients, until needed.
6. Note: 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.
7. In an eight cup container with spout and handle, combine the strained simple syrup, powdered sugar and corn syrup, whisk until incorporated.
8. Into a blender, place the cucumber, the strained jalapenos - seeds and all, and a pinch of sea salt; blend until smooth.
9. Add the sugar mixture, puree until smooth. This will take about 30 seconds, depends on your blender.
10. Pour the blended puree back into the container with spout and stir in the cream and vodka until incorporated.
11. Chill the puree in the freezer about 20 minutes up to 30 minutes.
12. 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.
13. Cover and place bowl back in the freezer or transfer to an airtight container and freeze until firmer.

simple syrup, water, granulated sugar, green jalapeufos, sherbet, simple syrup, powdered sugar, light corn syrup, cucumber, heavy whipping cream, cucumber vodka

Taken from food52.com/recipes/23726-jalapeno-cucumber-sherbet (may not work)