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.
4 cucumbers (about 3 pounds)
1 tablespoon honey
Lemon wedges (optional)
Cucumber slices (optional)
How to Make It
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.
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.
Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Garnish with lemon wedges and cucumber slices, if desired.