Cucumber Mint Sorbet

Ingredient
150g caster sugar
150g water
300g cucumber: peeled, diced and frozen
handful of fresh mint leaves
1 egg white
dash of gin (optional or if freezing before serving)

Method
Make a syrup with the sugar and water by placing into TM bowl and cook in bowl 5 min/80degrees/speed 2. Cool and freeze into ice cubes overnight.
When you are ready to make the sorbet, place all ingredients including the frozen syrup and cucumber into bowl and blend 2 min/speed 10. Pause and scrape down the sides.
Serve immediately or to freeze add a dash of gin to sorbet so that it doesn't freeze solid.