Cucumber-Chile Granite

1. 1

   Combine all ingredients except matchstick cucumber pieces, in a food processor or blender. Cover and process or blend until nearly smooth. Press mixture through a fine mesh strainer, 1/3 at a time, holding strainer over bowl to catch juices (you should have about 1 2/3 cups strained juices). Discard solids. Transfer strained juices to a 2-quart square baking dish. Cover and freeze for 3 to 4 hours or until firmly frozen. Break up frozen mixture. Transfer mixture to a chilled large bowl. Beat with an electric mixer until slushy, but not melted. Return to baking dish. Cover and freeze for 2 to 3 hours or until firm.

* Per serving · 4 servings · Values may vary.

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