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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Combine first 3 ingredients in a small saucepan. Bring to a boil. Stir in lavender. Remove from heat; cover and steep 30 minutes.
2. 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.
3. Place 2 tablespoons water and cucumber in a blender; process until smooth. Stir into lychee mixture.
4. 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.
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