4-5 limes
500ml (2 cups) filtered water
100g (1⁄2 cup) unrefined raw sugar
1 medium telegraph cucumber, roughly chopped

This granita is just the thing to eat on a sweltering hot summer’s afternoon. Very refreshing from both the cucumber and lime and with only four ingredients, it’s incredibly simple to make too! The mixture can be poured into ice-block moulds if preferred.


1.Remove the zest from one of the limes with a vegetable peeler, then juice the limes. You’ll need 125ml (1⁄2 cup) of lime juice.
2.Combine the water, sugar and lime peel in a small saucepan and bring to the boil, then reduce to a simmer and cook for 2 minutes.
3.Remove from the heat and set aside until cool, then remove the lime peel.
4.Put the cucumber into a blender and pulse until smooth.
5.Pour into a fine sieve set over a bowl and allow the juice to drip through naturally. You’ll need 250ml (1 cup) of cucumber juice. Alternatively, use a juicer if you have one.
6.Combine the sugar syrup, cucumber juice and lime juice in a large bowl, mixing well to combine.
7.Transfer to a large, shallow freezer-proof dish and freeze for four hours until frozen, or overnight.
8.Remove from the freezer and, using a fork, scrape the granita into fine crystals.
9.Return to the freezer until ready to serve.

Recipes, food styling & photography Emma Galloway

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