cucumber basil sorbet

It is hot.  We are experiencing temperatures over 100 degrees this week and we aren’t used to it.  I want to do nothing more than sit in a nice cool bath and eat this icy cold cucumber basil sorbet.  Regular ice cream, so rich and heavy seems like a poor choice when temperatures soar.  Utterly refreshing, there is nothing like the clean, fresh taste of cucumber to cool you down.

cucumber basil sorbet
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 4 cups chopped cucumber
  • ½ cup honey or maple syrup
  • ½ cup fresh basil leaves
  • 1 tablespoon rum
  1. Put all the ingredients in a blender and process until smooth. Transfer to a container and refrigerate until cold. Pour the mixture into an ice cream maker and process until the mixture is thick and creamy.


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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    11 thoughts on “cucumber basil sorbet

    1. Kelsey L

      OK – I have GOT to try this out. I know it’s cold outside, but I’m going to have to make this tomorrow! Check out my watermelon basil sorbet here:

      Love your blog!!

    2. The Symmetric

      This recipe looks fantastic and is just the kind of not-too-sweet sorbet idea I’ve been craving. Just discovered your blog tonight and I think it’s lovely. Cheers.

        1. Tina Post author

          You can easily make this into a granita if you don’t have an ice cream maker. The texture will be slightly different but it will still be delicious. Pour the mixture into a large flat bottomed dish and freeze for 30 minutes. Stir the mixture thoroughly and freeze for another 30 minutes. Repeat the process every 30 minutes for 3 – 4 hours until the texture is slushy but not completely frozen. Let me know how it turns out if you give it a try!

      1. Tina Post author

        Hi Tina,

        You can definitely make the sorbet without the rum. When I first started making sorbet’s I had read that the addition of alcohol would help improve the texture, it reduces the freezing point so it will make it easier to scoop but it can also cause your sorbet to melt faster. Let me know how it works out without it if you try the recipe!


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