Maxfacts

Cucumber granita

Either freeze as ice cubes and use to cool and flavour drinks, or freeze as granules and eat with other dishes such as jellies or mousses.

Ingredients

• 2 cucumbers, peeled and chopped
• caster sugar

Method

1. Puree cucumber pieces, then strain puree through a clean tea towel, squeezing gently. Dissolve caster sugar in cucumber juice, using ca. 50 g sugar for 500 ml juice (or equivalent). Pour into shallow freezer-proof dish and put in freezer. Stir every 30 minutes, or so, until completely frozen (if aiming for frozen granules), otherwise freeze in ice cube container.

Variations

Add fresh dill leaves before you puree the cucumber pieces, strain juice before freezing. If you add 1-2 tbsp gin to the cucumber puree, you will have a softer granita. Serve with a dollop of Greek yogurt.