3 tbsp. white vinegar
3 tbsp. sugar
1 med. cucumber, peeled & seeded
1/4 tsp. salt
1 tsp. fresh dill (1/2 tsp. dried)
Cook together vinegar and sugar until dissolved. Put everything into
a blender or food processor and puree. Freeze in an ice cream
freezer or freeze in a tray and puree when solid.