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Cucumber Granita

Name: Cucumber Granita
Prep time: 15

(8 votes, average: 3.00 out of 5)

15 min prep

3 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

I come from the land of the cucumber sandwich. To me, cool, crunchy cucumber has always been the quintessential antidote to the dog days of summer. During cancer treatment, cucumber’s fresh taste can be...

3 cups peeled and diced cucumber
½ cup cold water
2 limes, zested and juiced
Pinch salt
2 tablespoons sugar
6 mint leaves

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Nutrition Facts

Calories

61 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

17 g

Sugar

11 g

Fiber

2 g

Protein

1 g

Sodium

54 mg

Directions

Puree all ingredients until smooth. Taste for sweetness.
Pour the cucumber juice into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.

Chef Tips

You can make this ahead of time. If it gets very hard, put it in the body of the fridge for 10 minutes to soften. Scrape and fluff with a fork again before serving.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.