Ingredients
| 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.
Instructions
| 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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