Kool-Aid Pickle Sorbet - Day With Mei

Ingredients

700 g cucumber washed and rough chopped, see note 1
200 g pickles any jarred variety
75 mL pickle juice
110 g dextrose
75 g sucrose
2.5 g cellulose gum
2 g Kool-Aid mix any flavor, see note 2

Instructions

Set a strainer lined with cheesecloth over a large bowl.
In a blender, add 700 g cucumber and blend on high speed for 1 minute, or until fully pulverized. Pour mixture into the cheesecloth lined strainer.
Measure 550mL of cucumber juice from yield. Rinse the blender with water.
To the blender, add 550mL cucumber juice, 200 g pickles, 75 mL pickle juice, 110 g dextrose, 75 g sucrose, and 2.5 g cellulose gum. Blend on high speed for at least 1 minute, until pickles are fully pulverized and mixture is smooth.
Divide the mixture evenly into two containers. Stir 2 g Kool-Aid mix into one half of the mixture until well combined. Chill both mixtures in an ice bath or refrigerator until very cold.
Spin one mixture at a time in an ice cream machine according to machine directions. Remove the first half and reserve in a container in the freezer while the second half spins.
Once the second half is done churning, spoon alternating layers of the two sorbets into a airtight final container. Use a spatula to swirl just once or twice for a marble effect. Place it in the freezer for at least 4 hours to fully set.

Notes

1. Cucumber can be replaced with 550mL water.

2. This recipe uses unsweetened Kool-Aid powder, typically sold as 4.5g packets. Avoid the Kool-Aid powder sold in tubs since they have additional sugar.