Peel and cube the cucumbers and place in your freezer several hours. I do this the day before I want to make my sorbet, and often leave cubed cucumber in the freezer so I don't have to plan ahead.
When you are ready to make your mojito sorbet, place the cubed cucumber in your food processor and begin to process it with the spearmint leaves until the cubes are mostly broken down into a coarse icy texture. You want to begin this process before adding in liquids, or you will make a mess. (Don't ask me how I know that!)
Juice the lime, add it to your mixture, and continue to process the mixture until you have a fine, slushy texture. If needed, add in a little more juice, the slightest bit of water, or wait a couple of minutes until it has slightly melted to achieve a smoother texture.
You can taste the mixture at this point, and adjust as needed. (Add in more mint, lime, etc. to suit your taste.)
Taste the mixture for sweetness. I don't have much of a sweet tooth, so I don't need to add much sweetener, if any at all. The spearmint fools your taste buds, and the mixture already has a natural sweetness to it.
If you prefer a sweeter mojito sorbet, though, you can always add in a bit of stevia. I usually use fresh stevia leaves, as I have stevia growing in my garden, but you can also use a stevia extract or even add in a bit of a homemade sugar syrup, but that would mean it is no longer candida diet safe, of course. (Dissolve sugar of choice in similar quantity of water and then cool.)
If you really want the real mojito experience, you could always add in a dash of rum, too, depending on your diet.
Serve and enjoy!