This granita is delicious as a palate-refresher between courses or as a dessert.
Recipe information
Yield
Makes about 4 cups
Ingredients
3/4 cup sugar
3/4 cup water
3 seedless cucumbers, peeled and seeded
1 teaspoon Ricard or other anise-flavored liqueur
Preparation
Step 1
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.
Step 2
Chop coarse enough of cucumbers to measure 6 cups and in a blender purée with syrup in 2 batches until smooth. Transfer purée to a shallow metal baking pan and stir in liqueur. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until mixture is firm but not frozen hard, 2 to 3 hours. Granita may be made 2 days ahead and kept frozen, covered. Just before serving, scrape granita with a fork to lighten texture.
