Cucumber Lemon Granita (Veggie Desserts Cookbook)
User Reviews
5
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Prep Time
4 hrs
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Cook Time
5 mins
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Total Time
4 hrs 5 mins
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Servings
6
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Calories
176 kcal
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Cuisine
Italian
Cucumber Lemon Granita (Veggie Desserts Cookbook)
Description
Cucumber Lemon Granita is prepared by dissolving caster sugar in boiled water to create a syrup which is then cooled. Fresh cucumber is halved, seeded, and pureed, then combined with fresh lemon juice. The mixture is strained to achieve a smooth texture before being added to the syrup. The combined liquid is frozen in a shallow container and scraped every 30 minutes to break up ice crystals until the granita attains a fluffy consistency made entirely of fine ice crystals.
The resulting dessert showcases a crisp, clean cucumber flavor balanced by bright lemon acidity and sweetness from the sugar syrup. Its granular texture distinguishes it from sorbets or ice creams, offering a light and invigorating mouthfeel.
This granita is perfect as a palate cleanser between courses or a refreshing way to end a meal, especially in warm climates. Leftover cucumber puree can be repurposed creatively by mixing with sparkling water and a splash of lemon juice or using it in a cocktail.
Ingredients
- 500 ml water
- 250 g caster sugar (superfine)
- 300 g cucumber (approx 1 cucumber), unpeeled
- 250 ml lemon juice (approx 5 lemons)
Instructions
- Put the water into the saucepan and bring to the boil. Add the sugar and stir until the sugar dissolves completely, then remove from the heat and allow it to cool, which will take about 30 minutes.
- Cut the unpeeled cucumber in half lengthways. Run a teaspoon along the length to scoop out the seeds and discard.
- Cut the remaining cucumber into chunks and puree in a food processor or with a hand blender. Measure out 250ml/9fl ozof the cucumber and use the rest for something else (see tip above).
- Combine the cucumber puree and lemon juice and press through a fine-mesh strainer/sieve over a bowl to collect the juice. Add the cucumber lemon juice to the sugar syrup and stir.
- Pour the mixture into a shallow freezer container and freeze for 30 minutes, or until ice crystals form around the edges. Break up the ice crystals wiht a fork, then return to the freezer.
- Repeat every 30 minutes, 3-4 times until the granita is fluffy and completely made of ice crystals.
- Scrape into dishes to serve. If the granita becomes too firm before serving, allow it to soften in the fridge until you can scrape it again.
Notes
- Any leftover cucumber puree makes a refreshing addition when stirred into sparkling water with lemon juice or used in a gin and tonic.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 45g | 15% |
| Sodium | 6mg | 0% |
| Potassium | 110mg | 2% |
| Sugar | 43g | 86% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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