A surprisingly delicious healthy treat, this mojito sorbet is low carb and low sugar, but not low on flavor. It's easy to make, and refreshingly perfect for hot summer days.
Spread the pieces over a tray or silicone cake pan and place in the freezer for several hours until frozen solid.
Making the sorbet
When you are ready to make the sorbet, place the cucumber pieces in a food processor and process them with the spearmint leaves until the cubes are mostly broken down into a coarse icy texture.
Juice the lime and add the juice to the cucumber. 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.
Adjust for flavor
Taste the mixture and adjust as needed. (Add in more mint, lime, etc. to suit your taste.)
Next, adjust for sweetness. If you prefer a sweeter mojito sorbet, try adding in some stevia leaves or drops. (Or use another sweetener of choice.)
Scoop into bowls and serve immediately!
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Notes
Cut the cucumber into tiny pieces before freezing to make it easier on your food processor. (Cucumber freezes quite hard.)Store some cucumber pieces along with some spearmint leaves in your freezer to always have some on hand and ready for when you are hungry for this sorbet. (It only takes about 5 minutes to make that way!)If you really want the real mojito experience, you could always add in a dash of rum, too, depending on your diet.For a creamier "ice cream", try adding some frozen avocado chunks.