Begin by thoroughly washing your cucumbers to remove any dirt. Peel and deseed them to ensure a smooth texture. Cut the cucumbers into small chunks, about one-inch pieces.

In a blender, combine the cucumber chunks with freshly squeezed lime juice and the optimal amount of sugar. Blend on high until a smooth puree forms, about 30 seconds to a minute.

If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions for 20-30 minutes. For no-churn, pour the puree into a freezer-safe container and stir every 30 minutes.

For the no-churn method, place the container in the freezer and set a timer for 30 minutes. Stir vigorously with a fork to break up ice crystals. Repeat for 4-6 hours until it reaches a firm, scoopable consistency.

Once fully frozen, transfer your sorbet into a sealed freezer-safe container. Store in the freezer for up to a week, letting it sit at room temperature briefly before scooping.