Home > Recipes > Dessert > Cucumber Granita

Cucumber Granita

Name: Cucumber Granita
Prep time: 15

(14 votes, average: 3.21 out of 5)

15 min prep

3 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Cool, crunchy cucumber is a 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...

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

Missing an Ingredient?

Visit our ingredient substitution guide.

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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.