Sorbet / Granita v.1.1: Cucumber Basil

I was being overrun by cucumbers. Something had to be done. I adopted the cashew ice milk approach, but replaced the cashew milk by pureed cucumber. About 25 ounces of cucumber (after removing the seeds) were needed to produce 3 cups of puree. Add to this a handful (1/2 cup?) of basil leaves, a hint of lime zest and juice. Because I did not want to apply heat to the delicate cucumber juice, I dissolved the polydextrose in about 1/2 cup water: while I attempted to reduce that to about half its original volume, this does mean a higher proportion of liquids.

One serving would be approximately 93 calories (85 from the cucumber). With the aquafaba, this was like a very fluffy fine granita. I might try increasing the polydextrose, more stabilizers, or adding another source of solids for a finer, more sorbet-like texture next time. I will be trying this again as various gourds become available at the market.

#icecream #portioncontrol #sweet