Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Cucumber Granita
At a Glance
- Prep
- 15 minutes
- Cook
- 180 minutes
- Total
- 1 hr 45 min
- Yield
- 2.00 / cups
Categories
- Appetizer
Cuisine
- Mediterranean
Cooking Method
- Fry
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cucumber Granita brings together 2 cucumbers, about 11 ounces, 2 tablespoons lemon juice, 1/4 cup onion, chopped in a practical dish for home cooking. It takes about 1 hr 45 min to prepare and cook. It makes approximately 2 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 2 cucumbers, about 11 ounces
- 2 tablespoons lemon juice
- 1/4 cup onion, chopped
- 1/4 cup green pepper, chopped
- 1 teaspoon salt
- 3 sprigs mint
- 3 tablespoons extra-virgin olive oil
- 1/2 cup water
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks.
Puree the cucumbers in a blender (or use an immersion blender) with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving. Or use an ice cream scoop or cookie scoop to make small balls of granita to garnish cocktails, cold soup or just as a palate cleanser.
Keep Cooking
More cucumbers Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
