Cucumber Aquavit Granita Recipes

Steps:

• In a blender, purée the sugar and 1/4 cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
• Add the cucumbers, melon, lime juice, sake and a pinch of salt. Purée the mixture until smooth, then strain through a fine-mesh sieve set over a large baking dish. Freeze the mixture. Scrape with a fork until light and fluffy, like fresh snow. Serve in small bowls or glasses, topped with a light sprinkle of sea salt and shiso leaf.

Steps:

• Slice the cucumbers as thin as possible, using a mandoline if you have one.
• If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
• Put the slices in a colander and toss them with the salt.
• Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
• Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
• Remove from heat and let cool.
• Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
• Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
• Cover the bowl and refrigerate 3 to 6 hours before serving.

Steps:

• Wash cucumbers, and pass through a juicer. Place in an 8-inch square metal baking pan, and add remaining ingredients. Stir to combine, and place in the freezer, uncovered, 1 hour; remove from freezer, and stir with a fork.
• Return to freezer until mixture is frozen and granular, about 3 hours, stirring every 30 to 45 minutes. Serve, or cover with plastic wrap, and store in the freezer up to 2 weeks.

Steps:

• Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks.
• Puree the cucumbers in a blender (or use an immersion blender) with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
• Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
• To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving. Or use an ice cream scoop or cookie scoop to make small balls of granita to garnish cocktails, cold soup or just as a palate cleanser.