Cucumber Lime Granita Recipes

CUCUMBER-LIME GRANITA

Cucumber-Lime Granita image

A cool refreshing dessert that's super easy to make. All you need are fresh cucumbers, limes, water and sugar!

Provided by Brooke Lark

Categories Dessert

Time 3h15m

Yield 2

Number Of Ingredients 4

Ingredients

1/2 cup sugar
1/2 cup water
2 cucumbers
2 limes, freshly squeezed

Steps:

Line shallow dish with parchment paper. In 2-quart saucepan, beat sugar and water with whisk until blended. Heat to boiling. Reduce heat to medium-low; simmer until mixture becomes a thin syrup. Cool.
Remove most of peel from cucumbers. With spoon, scoop out seeds. Chop cucumber into cubes.
In blender, place cucumbers, lime juice and syrup. Cover; blend until smooth. Pour into dish. Cover; freeze 2 to 3 hours or until completely frozen.
Rake fork through mixture. Serve immediately, or return granita to freezer until ready to serve.

Nutrition Facts : ServingSize 1 Serving

LIME GRANITA

Lime Granita image

Make and share this Lime Granita recipe from Food.com.

Provided by Sharon123

Categories Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 4

Ingredients

3/4 cup sugar
1 1/2 cups fresh lime juice (12-14 limes)
1 teaspoon grated lime zest (1 lime)
3 cups water

Steps:

In a small saucepan, combine sugar with 3 cups water.
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Chill for 1 hour.
Stir in lime juice and zest.
Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.
Serve immediately.

CUCUMBER AQUAVIT GRANITA

Cucumber Aquavit Granita image

This granita is not particularly sweet and is best served as a first or intermezzo course. Try it on top of raw oysters or thick tomato slices.

Yield Makes about 6 cups

Number Of Ingredients 6

Ingredients

3 large English cucumbers, peeled and seeded
1/2 cup superfine granulated sugar
1/4 cup water
1/2 cup aquavit
1/2 teaspoon fresh lime juice
1/8 teaspoon salt

Steps:

Coarsely chop enough of cucumbers to measure 4 1/2 cups and purée in a blender with remaining ingredients in 2 batches until smooth. Pour into an 8- to 9-inch baking pan.
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

CUCUMBER AND SAKE GRANITA

Cucumber and Sake Granita image

Provided by Matt Lee And Ted Lee

Categories appetizer

Time 20m

Yield Serves 6 to 8 as a first course or tiny middle course

Number Of Ingredients 7

Ingredients

1/4 cup sugar
4 cups peeled and chopped English cucumbers (about 2 pounds)
1 cup chopped honeydew melon
1 tablespoon lime juice
1/4 cup sake
Sea salt
2 shiso leaves, cut into very thin strips (mint may be substituted)

Steps:

In a blender, purée the sugar and 1/4 cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
Add the cucumbers, melon, lime juice, sake and a pinch of salt. Purée the mixture until smooth, then strain through a fine-mesh sieve set over a large baking dish. Freeze the mixture. Scrape with a fork until light and fluffy, like fresh snow. Serve in small bowls or glasses, topped with a light sprinkle of sea salt and shiso leaf.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 351 milligrams, Sugar 10 grams

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