This icy treat makes the most of the cooling combination of cucumber and mint
1 large cucumber, peeled, seeded, and coarse-chopped
1/2 cup water
1/4 cup sugar
1/4 cup loosely packed mint leaves
1 lime, zested, and juiced
First, make a simple syrup by combining the water, sugar, and mint leaves. Bring to a boil and then turn the heat down to simmer. Simmer until sugar is dissolved. Allow mint to steep in the syrup for at least 30 minutes.
Place peeled, seeded, and chopped cucumber into blender. Zest one lime and add zest to cucumber. Squeeze lime juice into cucumber-zest mixture. Pour mint simple syrup through strainer onto cucumbers. Press the mint while in the strainer to obtain maximum mint flavor. Replace blender lid and process until smooth.
Pour into flat glass baking dish and put in freezer. After 30 minutes or so, use a fork to rake the freezing ice crystals, disturbing their place. Close the door and allow to sit for another 30. Repeat fork raking of granita every 30 minutes or so until all the liquid in the dish is frozen. Scoop and serve in a pretty dish with a sprig of mint.
As an alternative, add 2 scoops of granita to a glass along with a shot of rum. Finish off with club soda. You’ve just made the perfect cucumber mojito.