Cucumber Wasabi Sorbet

A refreshing sorbet for entrée or as a snack Remove the skin from the cucumbers and scrape out the seeds with a spoon. Coarsely chop the flesh and blend very finely with the remaining ingredients. Pour the ice cream mixture into a shallow container and place in the freezer.

Whisk well every twenty minutes to keep the ice crystals small. Or freeze the quantity in an ice cream maker. Transfer everything to well-sealed freezer containers.

To serve, temper the ice cream in the refrigerator for at least fifteen min.

Serve with cooked shrimps as a light, summery entrée.

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