Cucumber and Wasabi Sorbet

Ingredients

Cucumber Water

  • 10 kg / 22 lb .73 oz cucumbers

Sorbet Base

  • 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

Method

  1. For the Cucumber Water: Peel and seed the cucumbers, then pass them through a professional juicer. Pass through a fine-mesh strainer after juicing.
  2. For the Sorbet Base: Make the sorbet base according to the Classic Sorbet Method.
  3. 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 10 g / .35 oz 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.
  4. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.
  5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.