Peel the cucumbers, slice them in half lengthwise, and scoop out the seeds with a spoon. Roughly chop the cucumbers and place them in a food processor with the sugar, dill, and salt. Process until completely smooth, stopping to scrape down the sides of the work bowl as necessary. Refrigerate until cold or overnight.
Stir the chilled mixture, then freeze in 1 or 2 batches in an ice-cream maker according to manufacturer's directions. When finished, the granita will be soft and have the consistency of sorbet. Transfer to a freezer-safe container and freeze to harden. To serve, scrape the top of the granita with a heavy ice cream spade or scoop, creating shaved ice crystals. Serve in small, chilled dishes.
Alternately, pour the cucumber mixture into ice cube trays, filling only half way, and freeze until firm. Before serving, process the cucumber ice cubes in a food processor until chopped and slushy. Serve immediately.
Try this light, refreshing, and unusual ice as a summer lunch opener served in a hollowed-out tomato. Or, drizzle with a little buttermilk for a very interesting summer "soup."
From: Ice Cream Book by Bruce Weinstein
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