This frozen cucumber treat also works well with sushi fish or in a cocktail.
Mix all ingredients and pour into a large flat container; place in the freezer. Once there is a solid layer of ice, start scraping the cucumber mix with a fork and then return to the freezer. Every twenty minutes, repeat the scraping and freezing process until you have a pile resembling shaved ice.
Serve with smoked or cured salmon.
Recipe provided by chef Julia Doyne of The Forge in Miami Beach, Florida.Photo credit: Romain Maurice Photography