Ingredients
2 large cucumbers (about 1 3/4 pounds)
1 1/4 cups Riesling or other sweet white wine
2 teaspoons superfine sugar
1/2 teaspoon salt
Pinch of freshly ground pepper
Preparation
Wash cucumbers, and pass through a juicer. Place in an 8-inch square metal baking pan, and add remaining ingredients. Stir to combine, and place in the freezer, uncovered, 1 hour; remove from freezer, and stir with a fork.
Return to freezer until mixture is frozen and granular, about 3 hours, stirring every 30 to 45 minutes. Serve, or cover with plastic wrap, and store in the freezer up to 2 weeks.
