Cucumber Sorbet Recipe

The day before, peel the cucumber, remove the seeds, and cut it into small pieces on a tray, then place it in the freezer overnight.

To finish, the next day, beat the egg white until stiff. This step must be quick to avoid defrosting the sorbet: Using a powerful mixer, blend all the cucumber pieces well, then add the vinegar, sugar, and honey. Mix well with the mixer, then add the beaten egg white. Continue mixing thoroughly and quickly transfer the sorbet into a container for the freezer. Serve with a bit of chopped basil.