Jalapeño-Mint Sherbet

Yield: 3 3/4 cups

Ingredients

• 3/4  cup  sugar
• 3/4  cup  water
• 2  jalapeño peppers, cut in half lengthwise
• 2 1/4  cups  peeled, seeded, and diced cucumber (about 2 large)
• 3/4  cup  milk
• 1/4  cup  loosely packed fresh mint leaves, minced
• 2  teaspoons  white crème de menthe
• 1  teaspoon  lime juice
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• Garnish: fresh mint sprigs

Preparation

Bring sugar and 3/4 cup water to a boil in a saucepan, stirring constantly; remove from heat. Add pepper halves; let stand 1 hour. Discard pepper halves.

Process cucumber in a blender until smooth. Add sugar syrup, milk, and next 5 ingredients; process until smooth. Pour into freezer container of a 4-quart electric freezer.

Freeze according to manufacturer's instructions. Serve immediately, or store in freezer. (If stored in freezer, let stand at room temperature 10 to 15 minutes before serving.) Garnish, if desired.