• Wash and dice the cucumbers.
• NB do not peel your cucumbers, but if they have any hairy or spiky bits you may want to carefully scrap them off with a knife.
• Add some of the diced cucumber to a deep sided jug. Blitz until the juices are all released.
• Strain and reserve the cucumber juice. Gently shake the strainer to release more juice.
• Wash the mint. Remove the leaves from the woody stems.
• Finely chop the mint. Add it to a pot with the sugar, water and ground black pepper.
• Heat on medium low. Stir well untill the sugar is dissolved. Steep for 10 minutes.
• Strain the sugar mix. Add the liquid to the cucumber juice. Stir well.

In a Ninja Creami:

• Pour the mix into the Ninja tube.
• Freeze for 24 hours.
• Spin on sorbet.
• If the mix looks crumbly, drizzle over one tablespoon of water and respin.

In an ice cream maker:

• Churn in your ice cream maker according the manufacturers instructions.
• The sorbet will resemble soft serve when done.
• If you prefer firmer sorbet, transfer to an airtight cointainer and freeze for an hour or two until firmer.

To serve:

• Scoop the sorbet into a bowl or pretty glass. Garnish with sprigs of fresh mint and sliced cucumber and enjoy!