Cucumber Sorbet - a Study of the Interactions of the Color (Skin), Sugar, and Flavor

The first time I had cucumber sorbet with tajin during a summer event, I was impressed by its perfectly balanced flavor. To me, it was obvious the cucumber sorbet did not use the skin because the color was very pale. I have a bounty of cucumber harvest from my garden every year. When I got home, I immediately started this project trying to recreate the flavor. As a healthy eater and somebody who grows cucumber without any chemicals, I'd like to experiment with using the skin. Initially, my intention was to find out simply how would the skin affect the flavor and how would the sorbet taste without sugar (for healthy reasons again). As a result, I had a surprise finding of the interaction between the skin and sugar on the flavor of the sorbet. This instructable is a study of the effects of the amount of skin and sugar on the color and flavor of cucumber sorbet. If you're interested in making cucumber sorbet at home, make sure you read the whole instructable.

3 cucumbers (divided into 6 = 1/2 cucumber for each 1/2 cup sample)

1 lime (divided into 6 = 1/6 lime for each 1/2 cup sample)

Sea salt (scant 1/8 tsp for each 1/2 cup sample)

Cayenne pepper (1/16 tsp for each 1/2 cup sample)

sugar (1/2 tsp for each 1/2 cup sample that used sugar; 3 samples had added sugar, 3 samples didn't.)

1 tbsp water for each 1/2 cup sample

If you'd like or you happen to have tajin spice, go ahead using that. It will simplify your process by measuring less ingredients.

Stick blender is a must to have to do it.

Wash the cucumbers.

This is a study of the effects of the amount of skin on the color and flovor of the sorbet. I designed it to have 3 levels of skin: full skin, 1/4 of the skin, and no skin.

Cut each cucumber into cubes and put them in freezer bag and freeze them to solid.

Once the cubes are frozen, divide the cubes in each bag into two portions.

This is a study of the effects of the interactions of the color (skin), sugar, and flavor. I designed for it to have 3 levels of skin: full skin, 1/4 of the skin, and no skin and 2 levels of sugar: no sugar or 1/2 tsp sugar in each sample.

Blend all ingredients together. Transfer the slushy into freezer safe container. I used cupcake cups. Freeze them for about a hour before tasting.

Here are the scores and the amount of skin and sugar in the sample that got the score.

5: no skin no sugar

4: 1/4 skin no sugar

3: full skin no sugar

8: no skin 1/2 tsp sugar

9: 1/4 skin 1/2 tsp sugar

10: full skin 1/2 tsp sugar

It's not hard to predict the more skin, the deeper the green color. Why does it matter? Skin not only affects color but also nutrition and flavor. Cucumber skin is a nutritional powerhouse that provides a significant boost of vitamin K (essential for bone health and blood clotting), dietary fiber, and silica (which supports connective tissues and skin health). It is also rich in antioxidants like beta-carotene and caffeic acid, which help protect the body against cellular damage.

Why does the amount of sugar matter? It not only affects flavor but also health. I'm prediabetic. I'd rather eat food that tastes delicious and has no added suagr than food that has added sugar. Hence, I designed the study to find out the best combination of the amount of skin and sugar.

I was at first disappointed when I tasted the no skin no sugar sample. It was the first sample I tasted. It looks like the one that I ate at the summer event. But it didn't taste close enough to it. It got even worse, the more skin, the worse it tasted without added sugar.

I was comforted when I tasted the no skin with added sugar sample. It tasted closer to the one that I ate at the summer event. It got even better, the more skin, the better it tasted with added sugar. It looked darker and did not taste like the one I ate at the summer event once there was more skin in it but the sample with full skin and added sugar definitely tasted the best. The synergy effect of the skin and sugar on the taste is a total surprise. Hope the downside of consuming sugar is flipped by the inclusion of the skin.

If I'm going to make it again (you bet I'll make it again!), I'll use full skin and added sugar. I will use slightly less lime juice, same amount of sea salt and spice, less water so the texture is more of sorbet than slushy. I may also get the tajin spice instead of using individual spices/seasonings. This is where I suggest you start if you're interested in making cucumber sorbet at home.

Let me know how you like it if you try out this project.