Cucumber-Lime Granita with Vanilla Ice Cream & Tarragon

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.

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.