 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
|
This granita is not particularly sweet and is best served as a first or intermezzo course. Try it on top of raw oysters or thick tomato slices. Ingredients:
3 large english cucumbers, peeled and seeded |
1/2 cup superfine granulated sugar |
1/4 cup water |
1/2 cup aquavit |
1/2 teaspoon fresh lime juice |
1/8 teaspoon salt |
Directions:
1. Coarsely chop enough of cucumbers to measure 4 1/2 cups and purée in a blender with remaining ingredients in 2 batches until smooth. Pour into an 8- to 9-inch baking pan.
2. Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
3. Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
|
|