Best Cucumber Meyer Lemon And Lavender Granita Recipes

Cucumber Granita image

Provided by Chef Kate

Categories Vegetable

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 8

2 cucumbers, about 11 ounces
2 tablespoons lemon juice
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 teaspoon salt
3 sprigs mint
3 tablespoons extra-virgin olive oil
1/2 cup water

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.

Nutrition Facts : Calories 191.4, Fat 16.5, SaturatedFat 2.4, Sodium 938, Carbohydrate 11.8, Fiber 1.8, Sugar 5.4, Protein 1.9

Lemon Granita image

Provided by Food Network

Categories dessert

Time 4h45m

Yield 6 servings

Number Of Ingredients 5

Steps:

Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

Meyer Lemon Granita image

Provided by Peachie Keene

Categories < 4 Hours

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 meyer lemon, zest of, grated
3 cups mineral water
2 sprigs of fresh mint
1/2 cup agave syrup or 2/3 cup superfine sugar
1 cup fresh meyer lemon juice (about 5 regular meyer lemons)

Steps:

Place the zest, water, mint springs, and agave or sugar in a small, heavy saucepan over medium heat.
Stir for about one minute.
Remove from the heat, and allow the syrup to cool slightly in the refrigerator.
When chilled, strain out the lemon zest and the mint sprigs.
Stir the lemon juice into the chilled syrup. Taste to make sure the mixture is not too tart; if it is, add a little more sugar.
Pour the mixture into a 9x13-inch shallow baking dish (metal, ceramic, or glass), so the mixture is about an inch deep.
Place in the freezer.
Every 30 minutes stir with a fork, scraping the crystals down from the side of the dish.
When the granita is slightly slushy, but definitely frozen hard, with small firm granules of ice, it's done. It will take 2-3 hours to get to this stage.
The granita may be transferred to an airtight container and stored for a couple hours before serving.
Remove the granita from the freezer about 10 minutes before serving, so it softens slightly.
Serve in dessert bowls or glasses.