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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!

"An inspirational, beautiful book” – BBC Good Food magazine

"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.

Cucumber and lemon granita! So easy to make and absolutely delicious. This is a shot I took while testing the recipe for my upcoming cookbook. ????#veggiedessertscookbook A post shared by Kate Hackworthy (@kateveggiedesserts) on Mar 25, 2017 at 3:18am PDT

Get the Cucumber Lemon Granita recipe!

Did you make this recipe? Please let me know how this cucumber granita recipe turned out for you! Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

Cucumber Lemon Granita (Veggie Desserts Cookbook) This cucumber lemon granita is easy to make and refreshing. In this sweet icy treat, the sharp lemon and cool cucumber pair beautifully.

*Most of the prep time is waiting for the granita to cool and freeze. 5 from 5 votes Print Pin Prep Time: 4 hours Cook Time: 5 minutes Total Time: 4 hours 5 minutes Servings: 6 176 kcal Author: Kate Hackworthy | Veggie Desserts Ingredients 500 ml water

250 g caster sugar (superfine)

300 g cucumber (approx 1 cucumber), unpeeled

250 ml lemon juice (approx 5 lemons) Instructions 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. Recipe Tips Tip: Any leftover cucumber puree is lovely stirred into sparkling water with a squeeze of lemon or added to a gin and tonic. Nutrition Information Calories: 176 kcal Carbohydrates: 45 g Sodium: 6 mg Potassium: 110 mg Sugar: 43 g Vitamin A: 35 IU Vitamin C: 17.7 mg Calcium: 12 mg Iron: 0.1 mg Tried this recipe? Mention @kateveggiedesserts or tag #veggiedesserts The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.