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Cucumber and Mint Salad with Espresso Sorbet

moka coffee pot
A revitalizing cucumber and mint salad paired with a rich, creamy espresso sorbet—a dessert that’s as unexpected as it is delicious.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 130 kcal

Ingredients
  

For the Cucumber and Mint Salad:

  • 2 cucumbers sliced
  • 1/4 cup fresh mint leaves chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste

For the Espresso Sorbet:

  • 1 cup strong brewed espresso
  • 3/4 cup sugar
  • 1 tbsp lemon juice
  • 1/2 cup water

Instructions
 

  • Slice cucumbers and chop mint leaves.
  • Toss them together in a bowl with olive oil, lemon juice, salt, and pepper.
  • For the sorbet, brew the espresso and combine with sugar, water, and lemon juice.
  • Stir until the sugar dissolves.
  • Pour into an ice cream maker or freezer-safe container.
  • Freeze for 2-3 hours, stirring occasionally if you’re not using an ice cream maker.
  • Serve the salad with a scoop of espresso sorbet for a refreshing finish.

Notes

Nutritional Values (Per Serving)

Calories: 130
Total Fat: 3g
Saturated Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 2g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 2%
  • Vitamin C: 10%
  • Iron: 6%
  • Calcium: 4%
  • Magnesium: 3%

Additional Notes/Tips

  • For a touch of sweetness, add a teaspoon of honey to the salad dressing.
  • If you want to skip the ice cream maker, freeze the sorbet mixture in a container and stir every 30 minutes.
  • Garnish with extra mint for that "I’m a culinary genius" vibe.