Instructions: Combine 3 cups water and sugar in a saucepan. Heat to boil; simmer 5 minutes, stirring until
sugar dissolves. Set aside to cool. Dice cucumbers, puree in blender with lemon juice. Stir in the
cooled syrup. Stir in food coloring, if you wish. Freeze ice in ice cream freezer to manufacturers directions.

Or use freezer in your refrigerator, but remove and beat well after 30 minutes to break down ice crystals. Cover with aluminum foil and freeze until hard. Twenty minutes before serving, remove from freezer to soften.

Ice is most flavorful when partially thawed.

Serve as an appetizer or after the main course, in champagne glasses for a festive touch. Decorate with a small celery stalk.

Description: "From "Slender for Life": www.slenderforlife.com"

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