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go agave: healthy recipes with agave

Cucumber & Lemon Verbena Sorbet

Chef Adam Weiss, Gather Restaurant

yield: 6 - 8 Servings

Here’s an easy, refreshing, and interesting treat that utilizes uncommon ingredients, perfect for the summer season. Can be served as a sorbet, and if an ice cream maker is unavailable, freeze in a large shallow pan, and scrape when frozen to make a granita. Nature’s Agave Clear agave is key in this recipe because of its pure sweetness and clear color.


you’ll need:
fine strainer, or cheese cloth
1 large bowl
1 small pot
ice cream maker

4 medium cucumbers, skin on
1 Cup clear agave
1 oz. Lemon Verbena leaves
juice of 1 lemon
1/4 tsp salt


1) Heat the agave gently and bring to a simmer. Stir in verbena leaves, take off heat and allow to cool.
2) While agave and verbena infusion cools, blend cucumbers well to make ‘juice.’
3) Strain the cucumber juice through fine strainer into a bowl.
4) When agave infusion is room temp, strain the leaves out and stir into juice. Add the squeeze of lemon and salt in as well, stir.
5) Check and adjust flavor, spin in ice cream maker, allow to freeze for 2 hours, serve.