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Recipe

Cucumber and mint granita

Nici Wickes' granita recipe is so easy to make. We can’t think of anything more cooling on a hot day than a combination of icy cold cucumber and mint. It’s the perfect internal air-conditioning!

By Nici Wickes
  • 10 mins preparation
  • 3 hrs marinating
  • Makes 3 cup
  • Print
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This recipe first appeared in New Zealand Woman's Weekly.
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Ingredients

  • 2 cup water
  • 1/2 cup apple syrup (Nici used the Chantal brand available in supermarkets)
  • 1 Lebanese cucumber, grated
  • large handful of mint, smacked and chopped

Method

  • 1
    Mix the water and syrup thoroughly, then add the cucumber and mint, and mix.
  • 2
    Pour into a large zip-lock bag (or two) and seal, making sure you leave as little air as possible in the bag. Lie on a tray and freeze for 2-3 hours or until frozen.
  • 3
    When ready to eat, use a rolling pin to gently crush before spooning into individual glasses or dishes.

Notes

  • If apple syrup proves too hard to find, use 1.5L of apple juice instead of the syrup and water.

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