This cucumber lemon granita is easy to make and refreshing. In this sweet icy treat, the sharp lemon and cool cucumber pair beautifully.
Veggie Desserts + Cakes Cookbook
This recipe for cucumber lemon granita is taken from my debut cookbook, Veggie Desserts + Cakes.(afflink) The book is packed with creative dessert recipes – all including vegetables!
“Hugely imaginative” – The Independent
Pushing far beyond the boundaries of traditional carrot cake, Kate Hackworthy puts vegetables into scrumptious cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream. Veggies bring moisture, natural sweetness and extra nutrients to baking. Avocados make a great substitute for butter, root vegetables bring sweetness and, in some desserts, vegetable puree can replace eggs. Just because we’re used to having veggies as savoury foods doesn’t mean we can’t serve them in sweet dishes too, so, it’s time to whack them out of the ground and onto the cake stand.
Cucumber Lemon Granita
This refreshing granita combines sharp lemons with the fresh flavour of cucumber. Perfect for a hot summer’s day, the icy crystals are bursting with flavour. At once a grown-up slush puppy or a frozen salad, either way, it’s sweet and tangy, cooling and tart.
With no need for an ice cream maker, all you have to do is blend the cucumber and add it to sugared water with lemon juice, then run a fork through it regularly as it freezes to break up the ice. It’s simple, flavourful and delicious.
Tip: Any leftover cucumber puree is lovely stirred into sparkling water with a squeeze of lemon or added to a gin and tonic.
Get the Cucumber Lemon Granita recipe!
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Cucumber Lemon Granita (Veggie Desserts Cookbook)
*Most of the prep time is waiting for the granita to cool and freeze.
- 500 ml water
- 250 g caster sugar (superfine)
- 300 g cucumber (approx 1 cucumber), unpeeled
- 250 ml lemon juice (approx 5 lemons)
- 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.