Cucumber Lime Granita

• 1/2 cups Sugar
• 1/2 cups Water
• 2 whole Limes, Zest And Juice
• 2 whole Cucumbers
• 1 pinch Salt

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve in chilled glass vessels of your choice. Garnish with the remaining lime zest.

sugar, water, whole limes, cucumbers, salt

Taken from tastykitchen.com/recipes/desserts/cucumber-lime-granita/ (may not work)