Preparation

• 1 Divide cucumber into 4 equal segments. Carefully core 4/5 of each center, leaving enough in the bottom to create a space capable of holding fluid. Place in a plastic bag and place in freezer until use.
• 2 Chop removed cucumber pieces into a fine dice then, in a medium saucepan, bring sugar and 1/4 cup of the water to a boil. Once the sugar has dissolved, add diced cucumber flesh and simmer until tender, about 10 minutes.
• 3 Remove from heat, pour into a blender, add ice and vodka (if using) then puree until smooth. Chill until serving. To serve, pour mixture into the frozen cored cuke vessels and garnish with a thin slice of cucumber, if desired.