Food & Cooking Recipes Cucumber, Celery, and Gin Sorbet 3.4 (58) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: Naho Kubota Prep Time: 20 mins Total Time: 4 hrs Yield: Makes about 1 1/2 pints The herbaceous freshness of cucumber, celery, and gin tastes like summer on a spoon. Ingredients ⅔ cup sugar ⅔ cup water ½ cup packed fresh celery leaves 2 large English cucumbers, peeled, seeded, and chopped (about 3 cups) 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons floral gin, such as Hendrick's Directions Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add celery leaves. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes. Puree cucumbers, celery syrup, and lemon juice in a blender until smooth. Transfer mixture to a bowl and stir in gin. Cover and refrigerate until cold, at least 1 hour and up to 2 hours. Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cucumber mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead. Rate it Print