Spicy Jalapeño-Cucumber Sherbet
Serves: 0 items
Ingredients:
10
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
1⁄2 | cup water |
|---|---|
7 | tablespoons strained jalapeño simple syrup |
1⁄2 | cup granulated sugar |
| • | reserved jalapeño and seeds |
6 | small or 3 large green jalapeños, stems removed, quartered |
1⁄2 | cup powdered sugar |
1⁄4 | cup light corn syrup |
3 | cups cubed, peeled cucumber (with a little peel for added color), seeds discarded |
1⁄2 | 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. |
Published on Jul 30, 2024 by Luminița