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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