Cucumber and Wasabi Sorbet from Frozen Desserts by Francisco Migoya
For the Cucumber Water: Peel and seed the cucumbers, then pass them through a professional juicer. Pass through a fine-mesh strainer after juicing. For the Sorb
Ingredients
- 10 kg / 22 lb .73 oz cucumbers
- 2.55 kg / 5 lb 9.95 oz / 51% Cucumber Water
- 2.45 kg / 5 lb 6.42 oz / 49% simple syrup (50° Brix)
- 5 g / .18 oz fresh wasabi
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