Yield: 4 Servings

Ingredients:

• 4 large European cucumbers, roughly chopped
• 23 grams freshly grated horseradish
• 28 grams mint leaves, picked
• 25 grams extra virgin olive oil
• 14 grams salt
• Pinch finely ground white pepper

• 4 large European cucumbers, roughly chopped
• 225 grams Pellegrino sparkling water
• 1.5 egg whites
• 300 milliliters water
• 300 grams sugar
• 25 grams mint leaves, picked

Method:
For the Cucumber-Horseradish Soup:
Combine all ingredients and marinate for 3 to 6 hours then blend until smooth. Adjust seasoning and reserve.

For the Pellegrino-Mint Sorbet:
Combine lemon juice and Pellegrino, set aside. In a saucepan, combine water, sugar and mint. Bring mixture to a boil, then strain and cool. Combine all ingredients, including egg whites, and run in an ice cream maker.

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