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1
Combine 1/2 cup water and 1/2 cup granulated sugar in a saucepan over medium heat.
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2
Bring to a boil; stir until the sugar is dissolved. Turn the heat down to a simmer.
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3
Place the jalapenos, seeds and all, into the syrup. Continue to simmer, covered, for 20 minutes.
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4
Cool the syrup. Refrigerate if making a day ahead.
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5
Before making the sherbet, separate the syrup, strain the jalapenos and seeds; reserve both ingredients, until needed.
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6
Note: Instructions written are using a Cuisinart Yogurt-Ice Cream & Sorbet Maker; place the freezer bowl in the freezer overnight. Or follow your ice cream maker instructions.
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7
In an eight cup container with spout and handle, combine the strained simple syrup, powdered sugar and corn syrup, whisk until incorporated.
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8
Into a blender, place the cucumber, the strained jalapenos - seeds and all, and a pinch of sea salt; blend until smooth.
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9
Add the sugar mixture, puree until smooth. This will take about 30 seconds, depends on your blender.
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10
Pour the blended puree back into the container with spout and stir in the cream and vodka until incorporated.
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11
Chill the puree in the freezer about 20 minutes up to 30 minutes.
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12
Place the freezer bowl and attachments needed onto the machine, turn ON; stir the puree a couple times, then pour into the freezer bowl and let churn until thickened, about 25 - 30 minutes. The sherbet will have a soft texture at this point.
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13
Cover and place bowl back in the freezer or transfer to an airtight container and freeze until firmer.
