Coarsely chop enough cucumbers to measure 4.5 c and puree in blender w remaining ingredients in 2 batches until smooth. Pour into an 8 or 9 inch baking pan. Freeze, stirring and crushing lumps w fork about every hour, until evenly frozen, about 4 hours total. Scrape w fork to lighten texture, crushing any lumps. Serve immediately or freeze, covered up to 3 days (rescrape to lighten texture again if necessary). Serve as first or intermezzo course. Try it on top of raw oysters or thick tomato slices.
Cucumber 3 large English, peeled and seeded
Sugar 0.5 c superfine
Water 0.25 c
Aquavit 0.5 c
Lime Juice 0.5 tsp fresh
Salt 0.125 tsp
