Also, by god, don't turn on the oven, but do revisit this recipe for cucumber granita that we published last year. It's after the jump, it's easy, and it's really delicious. A couple places around town are serving similar treats, but with more booze. There's one at Red Door, which I reviewed this week for the Reader—their bar churns out boozy snow cones of the old-fashioned, manhattan, and mojito varieties. I didn't try them. I tried some other cocktails that were not very good, but on a day like today it's really mostly about the ice, isn't it?
1. Peel, remove seeds, and chop enough cucumbers to equal 1¾ c—one or two big ones should suffice.
2. Put the cukes in a blender. Add ¼ c sugar, 2 T lemon juice, 2 T lime juice (plus the zest of the lime that you're using), ¼ c water, and 2 T gin. Blend until smooth.
3. Strain through a fine sieve if you're fancy; if not, forget it. Pour into whatever freezer-friendly container will give the mixture the greatest surface area. A metal pan works nicely. Tupperware's fine, too.
4. Whisk every half hour or so, making sure you're getting to the bottom and sides, for two or three hours.
5. Your granita should be crystalline but not slushy; it'll harden further as it freezes. When you're ready to serve, use a fork to fluff the granita up, then dish it out.