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Cucumber granita

Time 10 minutes
Yields Serves 6 to 8
Cucumber granita
1

Peel two of the cucumbers but leave the peel on the third cucumber for color. Rinse the cucumbers to remove any residue or dirt.

2

Trim the ends off the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut the cucumbers into 2-inch chunks and puree them in a blender or food processor along with one-fourth cup water. Add the lime juice, sugar, pepper and salt.

3

Pour the mixture into an ice cream maker, and freeze according to manufacturer’s instructions.

4

Spoon the granita into a chilled glass dish until it is firm enough to hold its shape. Serve a small scoop in a bowl as a palate refresher between courses.

From Donna Deane.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Donna Deane
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