Recipe by Alexa Weibel
Start to Finish: 30 minutes (plus 8 hours for freezing)
2 large English cucumbers (12 to 14 oz. each)—peeled, seeded, and chopped (about 3 cups)
1/2 cup sugar
1 tsp. lime zest plus 2 tbsp. juice (from 1 to 2 limes)
1/4 tsp. kosher salt
1 qt. vanilla ice cream, for serving
Fresh tarragon leaves, for garnish
1. In a blender, puree the cucumbers, sugar, lime zest and juice, and kosher salt for the granita. Transfer to a 9-by-13-inch metal baking pan. Cover and freeze until the granita is solid, about 8 hours.
2. Using a fork, scrape the granita until flakes form. Spoon the granita into glasses or bowls. Top with the ice cream. Garnish with the tarragon.