This simple and oh so delicious Cucumber Granita is the perfect refreshing treat for spring and summer!
If you have been searching for the perfect light and refreshing warm weather treat than look no further than this delightful Cucumber Granita. It is ridiculously simple to make, can easily be made in advance and is packed with refreshing cucumber, lime and mint flavor.
For the best results be sure to use Pure Flavor® Uno Bites™ Nano Cucumbers!
Why Choose Pure Flavor® ?
By now I'm sure y'all know I am a big fan of Pure Flavor® produce and these adorably crisp Pure Flavor® Uno Bites™ Nano Cucumbers are the perfect addition to this recipe. Not only are they great for snacking but they have less seeds and a thinner skin than full sized cucumbers, so they blend up beautifully in this granita.
In addition to tasting great, Pure Flavor is committed to ensuring the highest quality greenhouse grown produce. Pure Flavor treats their growers, employees and customers with the upmost respect, which is something I can really get behind.
Learn more at www.pureflavor.com.
More dessert recipes you will love.
- Baking dish
- Cucumbers: While you can use a full size English cucumber, I highly recommend using mini, Persian or nano cucumbers for this recipe. They tend to have less seeds and a thinner skin which means they blend up beautifully. My personal preference are Pure Flavor® Uno Bites™ Nano Cucumbers.
- Water: Tap water works fine.
- Lime: You will use the juice of 1 lime for this recipe. So about 2 tablespoons.
- Powdered Sugar: I like using powdered sugar in this recipe because it dissolves so quickly. I recommend using 6 tbsp but you can adjust this amount based on personal preference.
- Mint leaves: I typically throw in a handful of mint, usually 4-5 leaves. Feel free to add more or less according to personal preference. You can also substitute with other herbs such as dill or parsley.
Step by Step Instructions
This recipe could not be any easier! Simply wash the cucumbers and mint and then throw all of the ingredients into a blender and process until very smooth. Then pour into a baking dish and place in the freezer.
After about an hour of freezing you’ll need to agitate the mixture, stirring and scraping it with a fork Then repeat this process about once every hour for 4-5 hours until it is completely frozen.
You don’t want the mixture to freeze into a sheet but rather into the signature crumbly granita texture.
Absolutely! This is a great dessert to make a day, or even 2 days, ahead of time. Simply follow the instructions and then when you’re ready to serve you’ll want to go back in with the fork and scrape it around to break it up.
Yes, feel free to substitute parsley, dill or even cilantro. Or you can leave it out all together.
Yes. I personally like around 6 tbsp of powdered sugar to make this dish feel like a dessert. You can adjust that amount to your personal preference. You can also replace the sugar with a low calorie option such as stevia or agave syrup.
I love serving this Cucumber Granita in fancy glasses or teacups garnished with shaved or sliced cucumber and a sprig of mint.
More recipes to enjoy.
Melon, Cucumber and Watermelon Radish Salad with Honey Mint Lime Dressing
Made this Cucumber Granita recipe? Let me know what you think in the comments!
- Baking dish or wide shallow bowl
- 1 pint mini cucumbers
- ½ cup water
- 6 tbsp powdered sugar
- 1 limed, juiced
- 5 mint leaves
- Wash the cucumber and mint leaves. Then combine all ingredients in a blender and blender until completely smooth.
- Pour the mixture into a large dish or pan. Ideally in a 1 inch layer. Then place in the freezer.
- After about an hour, stir the mixture around. Repeat this every hour for about 4-5 hours until the mixture is frozen in a crumbly, sandy texture.
- Once frozen serve immediately and garnish with cucumber slices and mint leaves.
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