Vegan Cucumber, Lime & Mint Ice Cream
Calories
:
253 kcalProtein
:
1.8g proteinDifficulty
:
EasyAllergens:
- Selderij
- May contain traces of allergens
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
1 piece
Cucumber
2 piece
Lime
10 g
Fresh mint
(May be present: Selderij)
100 g
Cane sugar
(May be present: Gluten)
Not included in your delivery
150 milliliters
Water
Nutrition Values
Energy (kJ)1057 kJ
Calories253 kcal
Fat2.5 g
Carbohydrate57.7 g
Sugar53.4 g
Dietary Fiber3.2 g
Protein1.8 g
Potassium60 mg
Calcium21.8 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Add 150ml of water and the sugar to a saucepan and bring to a boil.
- Cook until the sugar has dissolved, about 8 - 10 minutes, and then remove from the heat.
- Meanwhile, zest half of the limes. Then, juice them into a small bowl.
- Add the lime juice to the sugar syrup, stir until well combined and let cool down in the fridge.
2
- Wash and roughly chop the cucumber.
- Remove the stems from the mint.
- Transfer the cucumber, mint leaves, lemon zest and sugar syrup to an immersion blender and mix until a smooth texture develops.
3
- Add the sorbet to a freezer-friendly bowl or food container.
- Let cool in the freezer for at least three hours, uncovered, making sure to mix the sorbets every 30 minutes for the first two hours (see Tip).
4
- Remove the sorbet from the freezer 5 minutes before serving.
- Use an ice cream scoop to serve the sorbet into bowls.
