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(5 votes, average: 3.00 out of 5)
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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 a boon to improve the taste of water, but it’s in this granita that it truly comes into its own. Cucumber granita is not only delicious on it’s own as a refreshing snack, it is also perfect used French style to refresh the palate in between courses. And we’re not talking posh dinner parties here, rather think your next BBQ. How great would a little of this icy treat would taste after say, a plate of chicken to clear the way for the next delicious thing off the grill? Try it!
Preparation
1. Puree all ingredients until smooth. Taste for sweetness.
2. 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.
Ingredients:
Nutritional Information
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
102 mg
*per serving
Ann's Tips and Tricks
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.
