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Buttermilk cucumber sorbet

updated

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Ingredients for 6 servings:

  • 1 cucumber(s)
  • 200 ml buttermilk
  • ½ bunch of dill
  • 2 peppermint leaves, or 1/3 tea bag
  • 1 pinch of salt
  • 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

original side dish for fish

Wash the cucumber and, if it’s not organic, peel it, then trim and dice it. Finely chop the dill and peppermint. Combine all ingredients in a blender and blend briefly on high. I then use the smoothie function, but it should work without it. If you don’t have a blender, you can puree everything with an immersion blender, although it won’t be as smooth. Then pour the mixture into a small bowl and place it in the freezer. Stir well every half hour until ready to eat to create a creamy sorbet. Place it in the freezer at least 5 hours before eating. We serve it as a side dish with puff pastry parcels with smoked salmon or with fish salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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