Cucumber Granita
One of Those Unique Cucumber Recipes Everyone Will Love
A savory granita recipe using cucumbers from the garden.
When the garden is overflowing with cucumbers in the summer time, and you're tired of making cucumber salads, this cucumber granita is the perfect way to use up some of your garden's bounty.
Granita is similar to a sorbet or a snow cone. Icy and refreshing, granita is an easy-to-make summer time treat because no special equipment (such as an ice cream maker) is required. All you need is a shallow baking pan and a freezer, plus a little time.
It does not require any special skills or techniques to make granita, but you do have to be around the kitchen for several hours to scrape it, stir it and check on it.
Most granita recipes are sweet, like most sorbets. But this granita recipe is savory, more like a palate-cleanser. Serve this cucumber granita along with something spicy like Cajun tilapia, mini steak fajitas or chicken satay or with any main course that works well with cucumbers, such as pork tenderloin with caramelized onion and apricot sauce.
Cucumber Granita
- 2 large cucumbers
- 1/4 cup fresh mint, chopped
- 1 Tbsp. rice vinegar
- 2 Tbsp. sugar
- dash of kosher salt
- 1/4 cup water
- 4 mint leaves for garnish (optional)
Peel cucumbers. Seed cucumbers by cutting in half lengthwise and using a spoon to scrape seeds out. Chop into 1-inch chunks. Place cucumbers, mint, sugar, rice vinegar, salt and water in a blender or food processor. Puree until smooth. Pour into a shallow pan (an 8-inch or 9-inch baking pan will work fine for this granita recipe). Cover with plastic wrap and place in the freezer.
Freeze for 20 to 30 minutes. Unwrap and stir with a fork, scraping to break up the icy bits around the edges. Repeat this fork-stirring every 20 to 30 minutes until there is no liquid left . This will take approximately two to three hours.
Just before serving, scrape icy flakes into pretty wine glasses or serving dishes. Garnish with mint leaves if desired.
Makes 4 "palate cleanser" servings.
Per serving: 33 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 8 g carbohydrate, 1 g fiber, 1 g protein, 4% vitamin A, 8% vitamin C, 3% calcium, 3% iron
For more refreshing and healthy vegetable recipes, see also:
- Grilled Vegetables
- Bok Choy Salad
- Broccoli Salad
- Carrot Raisin Salad Recipe
- Christmas Salad Recipe
- Oriental Cole Slaw
- Broccoli Slaw with Ramen Noodles
- Greek Salad Recipe
- Grilled Watermelon Salad
- Jicama Salad
- Radish Basil Pesto Recipe
- Pea Salad Recipe
- Quinoa Salad Recipe
