Cucumber, Celery, and Gin Sorbet - sugar

Method

• Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved.
• Remove from heat and add celery leaves.
• Let steep 15 minutes.
• Pour through a fine sieve set over a bowl; discard solids.
• Refrigerate syrup until cold, about 15 minutes.
• Puree cucumbers, celery syrup, and lemon juice in a blender until smooth.
• Transfer mixture to a bowl and stir in gin.
• Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
• Chill a loaf pan in freezer at least 10 minutes.
• Freeze and churn cucumber mixture in an ice cream maker according to manufacturer's directions, then transfer to pan.
• Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.
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