Cucumber & mint granita
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Cucumber & mint granita
Keep cool when the mercury soars with this ultra-refreshing, fat-free granita
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 large cucumber
- 150ml elderflower cordial
- juice of 2 limes
- 30g pack of mint
- ¼ teaspoon fine sea salt
Step by step
- Chop the cucumber into small chunks. Transfer to a food processor and add the elderflower cordial, lime juice, 50ml cold water, most of the leaves from the pack of mint and the salt. Process until the mixture is smooth, then pour it into a shallow freezer-safe container or dish.
- Cover and freeze for 45 minutes, then stir and scrape with a fork and freeze again. Repeat every 45 minutes to form large ice crystals, over about 3 hours, until the mixture is completely icy. Scrape with a fork one more time until fluffy. Serve in chilled dessert glasses or bowls, garnished with extra mint.
