Cucumber Lemon Sorbet

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If you could encapsulate your perfect summer day, what would it entail? Would you go to the spa, lounge about on the couch watching TV, or head to the beach and relax under an umbrella? Or would you rather enjoy a cucumber lemon sorbet in the comfort of your own home? Out of the many options we detailed, we’re going to assume you prefer the sorbet option. Better yet, make the sorbet and incorporate it into your ideal summer day!

It may be corny to say, but you’ll be cool as a cucumber when you enjoy this sorbet. Not only is it incredibly hydrating, but it also exhibits a refreshingly tart flavor profile. The key to the deliciousness lies in the simplicity of the recipe. The sorbet only contains three ingredients: cucumber, freshly squeezed lemon juice, and raw agave nectar. You can opt to scoop the seeds out of the cucumbers if you want, but this isn’t a necessary step. It’s more a matter of preference, as the sorbet may have seeds in it if you don’t scoop them out. If that doesn’t bother you, save yourself the hassle of scooping out the center.

One thing that you should do, however, is roughly chop the cucumbers and place them in the freezer overnight. This will make it easier to get that classic sorbet consistency when you blend them with the lemon juice and agave nectar. Once you blend the ingredients together, you can enjoy the sorbet right away, or you can place it in the freezer for another hour or so. We highly recommend the latter step, as it will scoop beautifully with an ice cream scooper after you freeze it in a container.

Cucumber Lemon Sorbet
  • Prep Time:10m
  • Total Time:10m


  • 1 1/2 lbs cucumbers, peeled, seeded, and roughly chopped
  • 3 tbsp. freshly squeezed lemon juice
  • 2/3 c raw agave nectar


  1. Once you peel, seed, and chop the cucumber, place in the freezer overnight.
  2. The next day, prepare your sorbet by adding the frozen cucumber pieces, lemon juice, and agave to a food processor and pulse until smooth.
  3. Spoon the mixture into a freezer-safe container and freeze for about an hour or so.
  4. Scoop the sorbet into a bowl and garnish with fresh mint.
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