This is an awful photo, but this recipe is good. We like it cold, not frozen. I found this recipe in Screen Doors and Sweet Tea.
2 English cucumbers skins scored, halved lengthwise, diced (English? Used a regular old cucumber)
1 1/2 teaspoons fine sea salt
3 tablespoons sugar
1 cup sour cream
2 large egg whites beaten to soft peaks
1/4 cup champagne vinegar (I have no idea what this is, I used white wine vinegar)
1/4 cup lime juice
2 tablespoons chopped parsley
1 tablespoon snipped dill
lime wedges for garnish
In colander mix cucumber and 1 teaspoon salt. Set in sink to drain for 30 minutes, tossing occasionally. Rinse the cucumbers and set to drain on paper towels.
In freezer bag mix - 1/2 teaspoon salt, sugar, sour cream, egg whites, vinegar, lime juice, 1 tablespoon water, parsley, dill, add cucumber and chill in freezer 1 hour.
Turn in bowl and beat well, return to freezer bag for 2 hours or until crystallized.
Let me know if you like this - I thought it was perfect for a hot summer day and when you have a huge surplus of cucumbers. I also made SouleMama's Ruby Jane, but used Gin because I was too lazy to go buy tequila. Tequila would have been better, but look how fancy: