Cucumber Anise Granita
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 4 cups
- 3/4 cup water
- 3/4 cup sugar
- Carbohydrate 46 g(15%)
- Fat 0 g(0%)
- Fiber 1 g(5%)
- Protein 1 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 7 mg(0%)
- Calories 184
Preparation In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup. Chop coarse enough of cucumbers to measure 6 cups and in a blender purée with syrup in 2 batches until smooth. Transfer purée to a shallow metal baking pan and stir in liqueur. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until mixture is firm but not frozen hard, 2 to 3 hours. Granita may be made 2 days ahead and kept frozen, covered. Just before serving, scrape granita with a fork to lighten texture.
Preparation In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup. Chop coarse enough of cucumbers to measure 6 cups and in a blender purée with syrup in 2 batches until smooth. Transfer purée to a shallow metal baking pan and stir in liqueur. Freeze mixture, covered, stirring and crushing lumps with a fork about every 30 minutes, until mixture is firm but not frozen hard, 2 to 3 hours. Granita may be made 2 days ahead and kept frozen, covered. Just before serving, scrape granita with a fork to lighten texture.
