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 Sorbet Base: Make the sorbet base according to the Classic Sorbet Method.
Once the sorbet base is made, grate the wasabi (using a rasp) directly into the base. It is not necessary to strain it. If using powdered wasabi, add 10g / .35oz directly to the base and whisk thoroughly to completely dissolve the wasabi. In both cases, adjust the amount of wasabi to taste; just keep the customers in mind.
Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
Harden for at least 2 hours and up to 4 hours. Reserve until needed.