Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
30 Mins
Total Time
3 Hours 30 Mins
Yield
Serves 6 (serving size: about 1/2 cup)

How to Make It

Combine first 5 ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute; remove from heat. Add mint; let stand 10 minutes. Discard mint. Place juice mixture and cucumber in a blender; process until smooth. Cool completely. Pour mixture into an 11 x 7–inch baking dish. Cover and freeze for 45 minutes; scrape with a fork. Freeze. Scrape mixture every 45 minutes until completely frozen (about 3 hours). Remove from freezer; scrape with a fork until fluffy.

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