Nieve de Pepino

1. 1

   Combine the sugar, water, and chiles in a small pot and cook over medium heat, stirring, until the sugar has dissolved.

2. 2

   Allow to cool slightly, then add the cucumbers, lemon juice, lime juice, and salt.

3. 3

   Transfer to a blender and puree until smooth.

4. 4

   Strain through a finemesh sieve, pressing down with a wooden spoon to extract as much juice as possible.

5. 5

   Whisk the egg whites until frothy and fold into the cucumber mixture.

6. 6

   Cool over an ice bath.

7. 7

   Refrigerate, covered, until completely chilled, 2 hours.

8. 8

   Freeze in an ice cream maker according to the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.