0 (0)

Categories: Appetizers, Vegetarian

Cucumber granita

Cucumber granita
Los Angeles Times

Who doesn't love a cucumber? Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season. They peak with the tomatoes, peppers, ... Read more

Total time: About 10 minutes, plus freezing time | Serves 6 to 8
Note: From Donna Deane.
  • 3 regular cucumbers, about 1 3/4 pounds total
  • 2 tablespoons lime juice (about 1 lime)
  • 2 tablespoons superfine sugar
  • 1/4 teaspoon cracked Tellicherry black pepper
  • Pinch of salt

Step 1Peel two of the cucumbers but leave the peel on the third cucumber for color. Rinse the cucumbers to remove any residue or dirt.

Step 2Trim 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.

Step 3Pour the mixture into an ice cream maker, and freeze according to manufacturer's instructions.

Step 4Spoon 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.

Each of 8 servings:
24 calories; 1 gram protein; 6 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 19 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Shrimp charmoula confit
Zucchini, feta and basil frittata
Fried haloumi with pears and spiced dates
Won ton