Hydrate <quantity>1½</quantity> sheets of gelatin according to manufacturer’s instructions

Place the hydrated gelatin in a saucepan over minimum heat, being careful not to burn it

Sieve <quantity>300<unit>g</unit></quantity> of juiced cucumber into the saucepan

Sieve <quantity>12<unit>g</unit></quantity> of lime juice

Add <quantity>30<unit>g</unit></quantity> of honey and <quantity>40<unit>g</unit></quantity> of agave syrup. Cook, whisking constantly, until the gelatin is incorporated

Sieve the mixture into a pre-cooled ice cream machine

Churn the mixture for 40m until the desired texture is achieved. The cucumber & lime sorbet is ready

Enjoy!