Ingredients

• 2 large cucumbers
• 3 tablespoons chopped fresh mint leaves
• 1 tablespoon fine salt
• 1/2 cup organic sugar
• 1/2 cup water
• 1 lime, juiced

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Instructions

1. Using a vegetable peeler, peel the cucumbers and remove the seeds with a teaspoon. Roughly chop the cucumbers and add them to a blender with all of the remaining ingredients. Puree until well blended and smooth. Add the mixture into an ice cream machine and run for 15 minutes. Pour the sorbet into a silver bowl, and freeze, stirring every 30 minutes until frozen, about 2 hours. Serve immediately or transfer to a container and store in the freezer.