Cucumber-Lime Granita

Photo: Johnny Autry; Styling: Cindy Barr

Yield:

Serves 6 (serving size: about 1/2 cup)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 3 Hours, 30 Minutes

Nutritional Information

Calories 112
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 28.9 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 99 mg
Calcium 5 mg

Ingredients

1 tablespoon grated lime rind
1/2 cup fresh lime juice
3/4 cup sugar
1 cup water
1/4 teaspoon salt
3 mint sprigs
1 pound chopped English cucumber

Preparation

1. Combine first 5 ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute; remove from heat. Add mint; let stand 10 minutes. Discard mint. Place juice mixture and cucumber in a blender; process until smooth. Cool completely. Pour mixture into an 11 x 7–inch baking dish. Cover and freeze for 45 minutes; scrape with a fork. Freeze. Scrape mixture every 45 minutes until completely frozen (about 3 hours). Remove from freezer; scrape with a fork until fluffy.

Note:

Amelia Saltsman,

August 2012