Cucumber Gin Sorbet

Ingredients: 

• 250g water
• 350g caster sugar
• 120g glucose syrup
• 600g cucumber juice (use a juicer or belnd and the sieve through a towel) 
• 2g lime juice
• 400g natural yoghurt 
• 50g Gin

First I know that most of you will not have a Pacojet at home, or you have and then you are lucky. However, for the once who do not have one makeuse of a normal ice creame machine once the mixture is chilled. 

Instructions:

1. Heat water, caster sugar and glucose syrup to disolve all sugar, then boil for 1 minute. Cool in a refrigerator.
2. Add the sugar mixture to the cucumber juice and blend with a hand blender and add the Gin. Freeze in buckets (from the Pacojet) for 24 hrs.
3. 1 hour before serving use the Pacojet and smooth up the sorbet. Afterwards make sure to store it in the freezer again.