Nieve de Pepino

Directions

1. 1
   Combine the sugar, water, and chiles in a small pot and cook over medium heat, stirring, until the sugar has dissolved.
2. 2
   Allow to cool slightly, then add the cucumbers, lemon juice, lime juice, and salt.
3. 3
   Transfer to a blender and puree until smooth.
4. 4
   Strain through a finemesh sieve, pressing down with a wooden spoon to extract as much juice as possible.
5. 5
   Whisk the egg whites until frothy and fold into the cucumber mixture.
6. 6
   Cool over an ice bath.
7. 7
   Refrigerate, covered, until completely chilled, 2 hours.
8. 8
   Freeze in an ice cream maker according to the manufacturers instructions.