Sliced cucumbers mixed with salt, lime, and chile are often eaten in Mexico as a snack and are even sold at movie theaters. I was about thirteen when I first tried this combination as a sorbet on a warm day in Cuernavaca. Well, this time the flavor of the cucumber was heightened with a little sugar, and the sorbet was topped with a mixture of chile and lime. I’ve included the chiles in the sorbet itself, by infusing them in the syrup; however, you can always sprinkle some powdered chile on top after it has set.
Recipe information
Yield
makes 3 to 3 1/2 cups
Ingredients
Preparation
Step 1
Combine the sugar, water, and chiles in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Allow to cool slightly, then add the cucumbers, lemon juice, lime juice, and salt. Transfer to a blender and purée until smooth. Strain through a finemesh sieve, pressing down with a wooden spoon to extract as much juice as possible. Whisk the egg whites until frothy and fold into the cucumber mixture.
Step 2
Cool over an ice bath. Refrigerate, covered, until completely chilled, 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.
