PREPARATION:

For the Cucumber Water

1. Blend cucumbers in the bowl of a food processor or a blender until they are liquefied and smooth. Set a fine mesh strainer over a bowl and pour pureed cucumbers into the sieve. Allow the puree to sit undisturbed for at least 20 minutes to extract the cucumber water. Discard the solids. Alternatively, use a juicer to juice cucumber water into a pitcher. Pour the cucumber water into a glass container, add the lemon verbena. Allow to steep for at lest 30 minutes.

For the Carrot Sorbet:

1. In a small saucepan combine sugar with 1/3 cup water and bring to a simmer and cook for 8 minutes. Cool syrup. Add lemon juice to cooled syrup and combine with the fresh carrot juice. Churn the carrot mixture in an ice cream maker according to the manufacturer's directions. Transfer the sorbet to a container and place in the freezer for at least one hour before serving.

   To serve, scoop one small scoop of carrot sorbet into a tall shot glass or small bowl. Pour ice cold cucumber water over sorbet and serve immediately.

2. Editor's Note: Look for organic and locally-grown ingredients when you can.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Emeril's Culinary Adventure: Napa episode of Emeril Green.

5. Planet Green Video: Emeril's Ice Cold Shot of Cucumber Water and Carrot Sorbet