0.0 – 0 reviews • Cucumber
| Level: |
Easy |
| Total: |
2 hr 30 min |
| Prep: |
20 min |
| Inactive: |
2 hr |
| Cook: |
10 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1/4 cup fresh Meyer lemon juice
- 6 cups roughly chopped English cucumber (about 2 pounds)
- 1/2 cup sugar
- 6 sprigs lavender
- 1 Meyer lemon, zested
- Fleur de sel, for garnish
Instructions
- In a blender, blend the Meyer lemon juice and cucumber together, creating cucumber water. Strain the liquid through a fine mesh strainer to remove any seeds.
- Place 1/2 cup water into a saucepan and add the sugar and lavender. Bring the mixture to a simmer to dissolve the sugar and infuse the simple syrup with the lavender flavor. Then set aside to cool.
- Once the syrup is cool, remove the lavender sprigs and mix the syrup into the cucumber water. Add in the Meyer lemon zest and then pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours.
- Scrape the granita into elegant glasses and sprinkle with fleur de sel.