Spicy Jalapeño-Cucumber Sherbet

Indulge in the unique and refreshing flavors of this Spicy Jalapeño-Cucumber Sherbet. This exotic frozen treat combines the heat of jalapeños with the coolness of cucumber, creating a delightful and unexpected dessert experience.

Ingredients

For jalapeño simple syrup
½	cup water
½	cup granulated sugar
6	small or 3 large green jalapeños, stems removed, quartered
For sherbet
7	tablespoons strained jalapeño simple syrup
	reserved jalapeño and seeds
½	cup powdered sugar
¼	cup light corn syrup
3	cups cubed, peeled cucumber (with a little peel for added color), seeds discarded
½	cup heavy whipping cream
2	tablespoons Cucumber Vodka (or plain vodka)

Instructions

• For jalapeño simple syrup

  1. Prepare the jalapeño simple syrup a day ahead by combining 1/2 cup of water and 1/2 cup of granulated sugar in a saucepan over medium heat.
  2. Bring the mixture to a boil, stirring until the sugar is fully dissolved. Reduce the heat to a simmer.
  3. Add the jalapeños (including the seeds) to the syrup. Simmer covered for 20 minutes.
  4. Allow the syrup to cool and refrigerate if making a day ahead. Strain the jalapeños and seeds before using; reserve both ingredients.

• For sherbet

  1. Prepare the sherbet base by combining the strained simple syrup, powdered sugar, and corn syrup in a container. Whisk until well combined.
  2. In a blender, blend the cucumber, strained jalapeños (including seeds), and a pinch of sea salt until smooth.
  3. Add the sugar mixture to the blender and puree until smooth.
  4. Pour the blended puree back into the container and stir in the cream and vodka until fully incorporated.
  5. Chill the puree in the freezer for 20-30 minutes.
  6. Prepare your ice cream maker as per the manufacturer's instructions. Churn the mixture until thickened, approximately 25-30 minutes.
  7. Transfer the sherbet to an airtight container and freeze until firm before serving.

Jul 30, 2024