- 300g water (A)
- 350g caster sugar(A)
- 120g glucose syrup(A)
- 600g cucumber juice(done on a centrifugal juicer) (B)
- 2g lime juice (B)
- 400g low fat natural yoghurt (B)
cucumber sorbet (pacojet)
steve bennett
6th May 2013
cucumber sorbet (pacojet)
unusual sorbet, fresh tasting, goes well with gin flavourings!!
Ingredients
Method
heat (A) to disolve sugar, then boil for 1 minute. cool in a refrigerator.
add (A) to (B) and blend with a hand blender. sieve and freeze in beakers for 24 hrs.
pacotize 1 hour before use.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
