Cucumber-Chile Granite - cooking recipe

Ingredients

2 (14 oz.) cucumbers, peeled, seeled and cut into 1-inch chunks (3 c.)
1 fresh jalapeno chile pepper, seeded and cut up*
2/3 c. sugar
1/3 c. lemon
1/4 small cucumber, cut into matchstick-size pieces (optional)

Preparation

Combine all ingredients except matchstick cucumber pieces, in a food processor or blender. Cover and process or blend until nearly smooth. Press mixture through a fine mesh strainer, 1/3 at a time, holding strainer over bowl to catch juices (you should have about 1 2/3 cups strained juices). Discard solids. Transfer strained juices to a 2-quart square baking dish. Cover and freeze for 3 to 4 hours or until firmly frozen. Break up frozen mixture. Transfer mixture to a chilled large bowl. Beat with an electric mixer until slushy, but not melted. Return to baking dish. Cover and freeze for 2 to 3 hours or until firm.