Cucumber-Lime Granita

Photo: Johnny Autry; Styling: Cindy Barr

Yield: Serves 6 (serving size: about 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 3 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 28.9g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 99mg
  • Calcium: 5mg

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. 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.
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