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Cucumber-Lime Granita

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 30 mins
Total time 3 hrs, 30 mins
Yield Serves 6 (serving size: about 1/2 cup)

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

Nutrition 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

How to Make It

  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.