CUCUMBER & LIME GRANITA

SERVES 4-6 / PREPARATION 5-10 MINUTES / COOKING 2 MINUTES / FREEZING 4 HOURS OR OVERNIGHT

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.

4-5 limes 500ml (2 cups) filtered water 100g (½ cup) unrefined raw sugar 1 medium telegraph cucumber, roughly chopped

Remove the zest from one of the limes with a vegetable peeler, then juice the limes. You’ll need 125ml (½ cup) of lime juice. 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. Remove from the heat and set aside until cool, then remove the lime peel. Put the cucumber into a blender and pulse until smooth. 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.

Combine the sugar syrup, cucumber juice and lime juice in a large bowl, mixing well to combine. Transfer to a large, shallow freezer-proof dish and freeze for four hours until frozen, or overnight. Remove from the freezer and, using a fork, scrape the granita into fine crystals. Return to the freezer until ready to serve.