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from the kitchen of Sharmagne Leland-St. John
½ dozen fresh basil leaves
¼ cup lime juice
Zest from one lime
2 cucumbers, peeled and cut into pieces
½ cup sugar
1 cup water
Boil ½ cup water with the sugar until sugar is disolved.
Set aside to cool.
Put the cucumber, lime, lime zest, basil and ½ cup water
into the blender and purée. When the sugar water syrup
has cooled add the cucumber purée.
Place in the freezer in a metal container. After 25 minutes
back into the blender and blend until the ice crystals
Refreeze until ready to use.