cucumber granita- anti-cancer recipes- cook for your life

Cucumber Granita

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 3.36 out of 5)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 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

Nutrition Facts


61 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


17 g


11 g


2 g


1 g


54 mg


  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.

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 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.

Leave a Review