Cucumber Granita

recipe
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.

Yield:

12 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 16
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 3.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 0.0 mg
Calcium 20 mg

Ingredients

4 cucumbers (about 3 pounds)
1 tablespoon honey
Lemon wedges (optional)
Cucumber slices (optional)

Preparation

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.

Note: Freeze for up to 1 month.

Note:

Kathryn Conrad,

August 2008
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