Cucumber Granita

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

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Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 3.5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 0.0mg
  • Calcium: 20mg


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


  1. 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. 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. 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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