Elderflower-Cucumber Granita
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cucumber (s)
- Lemon juice, freshly squeezed
- 100 ml syrup, (elderflower syrup)
Print Recipe
Pin Recipe Instructions
- Peel the cucumber, cut into pieces and puree. After pureeing, strain the cucumber through a sieve. This also makes the liquid really clear. Add lemon juice and elderflower syrup. Stir everything thoroughly and season to taste. Possibly add more syrup.
- Put the liquid in a flat bowl with a lid and place in the freezer (if necessary, the 3-star compartment of the refrigerator will work, but the freezing process takes a long time). After two hours, stir with a fork, scraping frozen food off the floor and walls. Repeat the process two or three times every hour.
- When the granità has the desired consistency, serve. Simply store leftovers in the closed bowl and scrape off the desired portion if necessary.
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