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Yield: 6 to 8 intermezzo servings
Ingredients:
1 large cucumber, peeled, seeded, and diced (about 1 3/4 cups)
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons lime juice
1/4 cup of water
3 tablespoons cilantro or a combination of cilantro and mint
Method:
Combine all ingredients in a blender and process until very smooth. Transfer to a nonreactive shallow baking dish (such as a metal loaf pan) and transfer to the freezer. When the mixture begins to freeze around the edges, use a fork to scrape the ice crystals and continue to freeze and intermittently scrape the crystals until granita has a uniformly slushy consistency, about 4 hours. Serve in small glasses or tiny bowls as an intermezzo.
More Cucumber Recipes:
Emeril's Quick Cucumber Pickles
Yogurt Panna Cotta with Cucumber Mint Soda
Sooting Aloe and Cucumber Mask
This recipe was featured on the Hooray for the Herbs Episode of Emeril Green.
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