This refreshing cucumber granita is the perfect light and cooling treat for warm weather. Made with just a few simple ingredients, it's a crisp, icy dessert that's as easy to make as it is beautiful to serve. Whether you're hosting a summer gathering or just need a palate cleanser, this cucumber granita is a must-try.
If you've been searching for the perfect light and refreshing warm weather treat, look no further than this vibrant cucumber granita. It's ridiculously simple to make, no special equipment required, and delivers the most deliciously crisp flavor thanks to fresh cucumber, lime, and mint. This is the kind of easy, elegant recipe that feels fancy but comes together with minimal effort, making it perfect for summer entertaining or a cooling afternoon snack.
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Equipment
- Blender
- Baking dish
Ingredient
- 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 tablespoon 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.
Recipe FAQs
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 tablespoon 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.
Serving Suggestions
I love serving this Cucumber Granita in fancy glasses or teacups garnished with shaved or sliced cucumber and a sprig of mint.
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Made this Cucumber Granita recipe? Let me know what you think in the comments!
Recipe
Cucumber Granita
Equipment
- Blender
- Baking dish or wide shallow bowl
Ingredients
- 1 pint mini cucumbers
- ½ cup water
- 6 tablespoon powdered sugar
- 1 limed, juiced
- 5 mint leaves
Instructions
- 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.
Scott
Weight measure on the cukes would be nice since I’m cooking from the garden
jamjarkitchen
It's about a pound of mini cucumbers. Hope this helps!