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Ingredients
- 1/2 cups Sugar
- 1/2 cups Water
- 2 whole Limes, Zest And Juice
- 2 whole Cucumbers
- 1 pinch Salt
Method
- In a small saucepan, add the sugar and water. Swirl the pan to mix. Then bring to a boil on medium-high heat. Reduce to medium-low and simmer for 2 minutes to make a thin syrup. Take the pan off the heat and allow to cool to room temperature.
- Now is a good time to zest and juice your limes. Then, using a peeler, peel the cucumber, cut off the ends and slice the cucumber in half lengthwise. Scoop out the seeds using a melon baller or a spoon. Chop the cucumber into smallish cubes until you have 2 cups.
- Add to a blender the cucumber, lime juice, half the zest, salt, and 1/3 cup of syrup. Puree until it is nice and smooth. Pour into a shallow dish, cover and stick it in the freezer for 2 1/2 hours.
- Remove the dish from the freezer, uncover and rake a fork through the mixture. Recover and return to the freezer for another 1-2 hours. Repeat the raking/freezing process every 1-2 hours until you are left with nothing but tiny ice crystals.
- Serve in chilled glass vessels of your choice. Garnish with the remaining lime zest.
