Lychee is a small fruit popular in China, with creamy white flesh and a delicate flavor that's slightly floral. Use lychee juice as part of the base for this ice.
1 cup lychee juice
1/3 cup sugar
1/8 teaspoon coarse sea salt
1 tablespoon dried lavender
1/2 teaspoon grated lemon rind (from 1 lemon)
1/2 cup fresh lemon juice (about 4 lemons)
2 tablespoons water
1/4 peeled cucumber (about 4 ounces), cut into large chunks
How to Make It
Combine first 3 ingredients in a small saucepan. Bring to a boil. Stir in lavender. Remove from heat; cover and steep 30 minutes.
Pour lychee mixture through a sieve into a medium bowl. Discard solids. Stir in lemon rind and lemon juice. Place bowl in a large ice-filled bowl for 5 minutes or until cool, stirring occasionally.
Place 2 tablespoons water and cucumber in a blender; process until smooth. Stir into lychee mixture.
Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every 30 minutes, 1 1/2 hours, or until completely frozen.