Or, alternatively titled… A Dessert. With Booze.
So, there’s this lovely little stand at the Ballard Farmer’s Market.
Well, ok, there’s quite a few of them.
But, this one sells Ice Cream.
Y’know… you scream, I scream, we all scream for Ice Scream.
This past weekend, while we walked by and I, the diabetic, looked longingly at the sign, I saw ‘Cucumber Sorbet’.
And I was floored.
See, I eat cucumbers.
Well, not whole, but, I’d cut off both ends, rub it  like I was taught, and just start gnawing.
So, I had to get some (and sample the sweet basil ice cream too… oh. my. god.).
It was divine. And it was almost more of a cucumber ice than a sorbet, which I always see as a bit smoother.
But, it needed something. Well, ok, it didn’t, but….
Turns out, that something was booze.
There’s this gin. Hendrick’s Gin. When making gin and tonics, you should add cucumber instead of lime. It’s a perfectly lovely gin. But, well, what a waste of cucumber.
Now, this sorbet, it’d make an outstanding amuse-bouche. But, that’s not what I wanted to do.
I wanted to make a mixed drink.
A gin and tonic.
With a scoop of cucumber sorbet.
In fact, here’s a lovely shot of it.
The perfect use of the cucumber sorbet.
I think I’ll have another one. I got time.
And no, I don’t want to know what the sorbet might be doing to my blood sugar.
 The cucumber, you perv.
 The FRUIT, you PERV.
 Patricia disagreed. She didn’t like the diet tonic we used.
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