• 250 g cucumber, peeled, deseeded and diced
• Juice of 2 limes
• 3 springs fresh dill
• 50 g fish eggs
• Salt and black pepper

Blend cucumber with ½ teaspoon chopped fresh dill, lime juice, salt and pepper. Pour into a metal pan. Freeze for 3 to 4 hours, stirring every 30 minutes with a fork and scraping the ice crystals that form around the edge of the pan. When finished, the granite should have a fine, crumbly texture, like coarse snow. For a coarser texture that is preferred by some, freeze the liquid in ice cube trays, and then crush the cubes in an ice crusher or food processor immediately prior to serving. Use fish eggs for decoration when serving