Jalapeño-Mint Sherbet

Southern Living
Jalapeño-Mint SherbetRecipe
Photo: Tina Cornett
3 3/4 cups


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3/4 cup sugar
3/4 cup water
2 jalapeño peppers, cut in half lengthwise
2 1/4 cups peeled, seeded, and diced cucumber (about 2 large)
3/4 cup milk
1/4 cup loosely packed fresh mint leaves, minced
2 teaspoons white crème de menthe
1 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: fresh mint sprigs


Bring sugar and 3/4 cup water to a boil in a saucepan, stirring constantly; remove from heat. Add pepper halves; let stand 1 hour. Discard pepper halves.

Process cucumber in a blender until smooth. Add sugar syrup, milk, and next 5 ingredients; process until smooth. Pour into freezer container of a 4-quart electric freezer.

Freeze according to manufacturer's instructions. Serve immediately, or store in freezer. (If stored in freezer, let stand at room temperature 10 to 15 minutes before serving.) Garnish, if desired.

Created date

December 1998