Yield
12 servings (serving size: 1/2 cup)

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.

Water tally: 3.3 ounces.

How to Make It

Step 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.

Step 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.

Step 3

Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Garnish with lemon wedges and cucumber slices, if desired.

Step 4

Note: Freeze for up to 1 month.

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