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Epicurious
Gourmet

Cucumber Anise Granita

4.4

(2)

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

  1. 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.

TagsGranitaFrozen DessertDessertCucumberVegetableVeganVegetarianNut FreeDairy FreeGluten FreeMake AheadBlenderGourmet
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