Cucumber Sorbet

Ingredients

• 500 g small salad cucumbers (2 small salad cucumbers)
• Salt
• 3 tbsp white wine vinegar
• 2 tbsp honey
• Salt
• Pepper (freshly ground)
• 2 egg whites

Instructions

1. 1.

   Wash the cucumbers, cut them lengthwise in half and remove the seeds, then dice into small cubes and sprinkle with a little salt; let stand for about 30 minutes.

2. 2.

   Heat the vinegar with the honey in a saucepan, then mix it into the cucumber cubes and puree everything finely.

3. 3.

   Beat the egg whites with a pinch of salt until stiff, fold into the purée, taste and adjust seasoning.

4. 4.

   Transfer the cucumber mixture to a shallow metal bowl and place it in the freezer. Stir well every 30 minutes. Repeat this process until the mixture is flocculent frozen (or use an ice cream machine if available).

5. 5.

   Serve by arranging in small bowls with cucumber slices on top.