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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Leave the peel on the cucumbers—it enhances the granita's lovely emerald hue. Allowing the pureed cucumber mixture to sit in a cheesecloth-lined sieve over a bowl overnight infuses the granita with color and flavor. For extra zip, add a teaspoon of cracked black pepper when pureeing cucumbers. Serve as a palate-cleanser between courses or as a not-too-sweet dessert with biscotti. Ingredients:
4 cucumbers (about 3 pounds) |
1 tablespoon honey |
lemon wedges (optional) |
cucumber slices (optional) |
Directions:
1. Cut cucumbers into 3-inch chunks. Place half of cucumber chunks and honey in a blender or food processor; process until smooth. Pour the pureed cucumber mixture through a large cheesecloth-lined sieve into a bowl. Repeat procedure with remaining cucumbers. Cover and chill cucumber mixture 8 hours or overnight.
2. Press chilled cucumber mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids. Pour juice into a 13 x 9–inch baking dish. Cover and freeze at least 8 hours or until firm.
3. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Garnish with lemon wedges and cucumber slices, if desired.
4. Note: Freeze for up to 1 month.
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