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Add a photoServings: 4
Ingredients
- 1/4 c. sugar
- 3 lb cucumbers Preferably English
- 3/4 c. lemon juice
- 2 dsh green food coloring optional
Directions
- Combine 3 c. water and sugar in a saucepan. Heat to boil; simmer 5 min, stirring untilsugar dissolves. Set aside to cold. Dice cucumbers, puree in blender with lemon juice. Stir in thecooled syrup. Stir in food coloring, if you wish. Freeze ice in ice cream freezer to manufacturer's directions.
- Or possibly use freezer in your refrigerator, but remove and beat well after 30 min to break down ice crystals. Cover with aluminum foil and freeze till hard. Twenty min before serving, remove from freezer to soften.
- Ice is most flavorful when partially thawed.
- Serve as an appetizer or possibly after the main course, in champagne glasses for a festive touch. Decorate with a small celery stalk.
- Description: "From "Slender for Life": www.slenderforlife.com"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 57mg | 2% |
| Total Carbs 16.45g | 4% |
| Dietary Fiber 0.2g | 1% |
| Sugars 13.59g | 9% |
| Protein 0.17g | 0% |
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