By Devi Poojari
Minty, cold and spiked with alcohol, this cucumber sorbet is the representation of summer in a cup. Make this simple sorbet in large batches and eat it whenever you want to relax.
3 large cucumbers Juice of 1 lemon 2 tablespoons agave syrup 8-10 fresh mint leaves 90 ml gin Prosecco, to top up
Peel and deseed the cucumber before chopping it into tiny cubes.
Freeze the chopped cucumber and add it to a food processor along with the mint, lemon juice and agave.
Blend into a coarse mixture before pouring in the gin and blending again to make a smooth, semi-solid mixture.
Freeze for a couple of hours or scoop into cups and pour over prosecco and enjoy immediately.
Image Credit: delish.com