Cucumber & Mint Skanjabeen/Lemooni Sorbet

• 250 g (9 oz/1¼ cups) granulated sugar
• 2

In a saucepan, combine the sugar and glucose with 250ml (9fl oz/1 cup) water. Let the sugar dissolve on a medium heat without boiling it. Remove from the heat and let it cool down completely.

Roughly chop cucumbers, then add them to a food processor with the mint leaves and blend to a purée.

Line a sieve with a muslin cloth and place it over a bowl, then pass the minty cucumber