Apple, cucumber and mint sorbet.
6-8 apples and or 1-2 peeled and deseeded cucumbers (or any mixture thereof), just fresh juice
The juice of half a fresh lemon,
The juice of half a fresh lime,
Small bunch of mint (Moroccan / grapefruit mint / culinary mint) nothing soapy so do a taste test before using if you are in doubt.
2-3 tablespoons of sugar, (white)
An infused stock syrup with be the base for this light and fragrant sorbet. Wonderful of a hot humid day or to refresh the palette as a pre dessert.
You may have the time and inclination to put the sugar for the syrup into small poly bag with the mint over night. The sugar will infuse with essential oils in the mint for a minimum of effort and the little edgy mint note.
Add 150 ml of water to the minty sugar.
Heat until the sugar as dissolved, remove from the heat and tear the sugary mint and add to the stock syrup to infuse for 20-30 minutes. You may wish to keep some of the small sugared leaves as garnish?
Add the apple/cucumber juice, lemon and lime juice. Stir to combine and strain through a cloth in a sieve. Taste and adjust to your palette. Chill for 30 minutes.
Process in an ice cream machine or make into ice cubes, and whizz in a food processor once set, to make a sorbet.
Style with thin layers of fresh apple dipped in lemon juice to stop them from discoloring.
Serve or store as required.