Ingredients
4 cucumbers (about 3 pounds)
1 tablespoon honey
Lemon wedges (optional)
Cucumber slices (optional)
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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James Beard winner — 500 recipes across all Latin American cuisines
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
James Beard winner — 500 recipes across all Latin American cuisines
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Cut cucumbers into 3-inch chunks. Place half of cucumber chunks and honey in a blender or food processor; process until smooth. Pour the pureed cucumber mixture through a large cheesecloth-lined sieve into a bowl. Repeat procedure with remaining cucumbers. Cover and chill cucumber mixture 8 hours or overnight. Press chilled cucumber mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids. Pour juice into a 13 x 9-inch baking dish. Cover and freeze at least 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Garnish with lemon wedges and cucumber slices, if desired. Note: Freeze for up to 1 month.