Cucumber Granita Recipe

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Ingredients:

Serving

2 cucumbers , about 11 oz
2 tbsp lemon juice
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 tsp salt
3 sprigs mint
3 tbsp extra-virgin olive oil
1/2 cup water

Directions:

Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks.
Puree the cucumbers in a blender (or use an immersion blender) with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving. Or use an ice cream scoop or cookie scoop to make small balls of granita to garnish cocktails, cold soup or just as a palate cleanser.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	115.02 Kcal (482 kJ)
Calories from fat	99.9 Kcal
		% Daily Value*
Total Fat	11.1g	17%
Sodium	584.5mg	24%
Potassium	145.01mg	3%
Total Carbs	3.46g	1%
Sugars	1.59g	6%
Dietary Fiber	1.17g	5%
Protein	0.97g	2%
Vitamin C	13.5mg	22%
Calcium	17.9mg	2%

Amount Per 100 g
Calories	78.18 Kcal (327 kJ)
Calories from fat	67.9 Kcal
		% Daily Value*
Total Fat	7.54g	17%
Sodium	397.28mg	24%
Potassium	98.56mg	3%
Total Carbs	2.35g	1%
Sugars	1.08g	6%
Dietary Fiber	0.79g	5%
Protein	0.66g	2%
Vitamin C	9.2mg	22%
Calcium	12.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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