Cucumber Granita Recipes
2006: GAZPACHO WITH CUCUMBER GRANITA
Provided by Amanda Hesser
Categories lunch, soups and stews, appetizer
Time 2h15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Chill 6 shallow soup bowls in the refrigerator. To make the cucumber granita: Place the cucumber in a food processor and pulse until smooth. Stir in the cucumber vinegar and salt, to taste, and place in a shallow, wide pan in the freezer. Run a fork through the granita every 20 minutes for approximately 2 hours. Keep in the freezer until ready to serve. (This can be done the day before.)
- Pass the tomatoes through a food mill using the finest attachment, then strain the tomato juice through a fine-meshed sieve. Season with salt (about 6 pinches) and chill in the refrigerator.
- Place a medium sauté pan over medium-high heat; add the olive oil. When warm, fry the garlic until golden; use a slotted spoon to transfer to paper towels. Season with salt and set aside. In the same oil, add the cubed bread and fry until golden. Remove with a slotted spoon, then drain on paper towels and season with salt.
- Ladle the chilled soup into the chilled bowls. Float a large tablespoonful of granita in the center of each bowl. Arrange the garnishes (garlic, bread cubes, shallot, green pepper, chili and cherry tomatoes) around the rims, or serve them separately and pass around at the table.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 749 milligrams, Sugar 3 grams, TransFat 0 grams
CUCUMBER AND RIESLING GRANITA
Pair this refreshing granita with fresh fruit for a light dessert, or serve it as a palate cleanser, or intermezzo, between courses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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.
CUCUMBER GRANITA
Cool, crunchy cucumber is a quintessential antidote to the dog days of summer. During cancer treatment, cucumber's fresh taste can be a boon to improve the taste of water, but it's in this granita that it truly comes into its own. Cucumber granita is not only delicious on it's own as a refreshing snack, it is also perfectly used French style to refresh the palate in between courses. Think the next BBQ, how great would a little of this icy treat taste after say, a plate of chicken to clear the way for the next delicious thing off the grill? Try it!
Provided by Cook for Your Life Staff
Number Of Ingredients 1
Steps:
- Puree all ingredients until smooth. Taste for sweetness.
- Pour the cucumber juice into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.
Nutrition Facts : Calories 184
CUCUMBER AND SAKE GRANITA
Provided by Matt Lee And Ted Lee
Categories appetizer
Time 20m
Yield Serves 6 to 8 as a first course or tiny middle course
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 351 milligrams, Sugar 10 grams
CUCUMBER GRANITA RECIPE
Who doesn't love a cucumber?Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season.They peak with the tomatoes, peppers, eggplants and those other cucurbits, squashes and melons, but among all these, cucumbers are the most like Johnny Depp -- very, very cool. With their refreshing herbaceous flavor and their snappy crunch, cucumbers are exactly what we want to eat right now -- still (they've been cultivated for more than 3,000 years).And they lend themselves to the way we want to cook right now too -- with a sort of easy abandon, pureed in soups, chopped into salsas, sliced into salads. A favorite two-sentence recipe for cucumber, mango and red onion salad from Alice Waters' "Chez Panisse Vegetables" goes like this: "Peel and thinly slice cucumbers, mango and sweet red onion -- about the same of each, but exact proportions do not matter at all. Season to taste with freshly squeezed lime juice and salt, and garnish generously with cilantro leaves."Chopped into yogurt, you have raita for spicy Indian dishes. Or sliced, with a little white vinegar, sugar, salt and green onions, they're more Hapsburg Empire, served with cold poached salmon or chicken.Cucumbers' flavor is often described as mild, yet it's distinct enough to hold its own, slightly sweet and slightly bitter. It's great featured in chilled soups such green gazpacho or Russian okroshka. Cool, creamy yogurt (or creme fraiche!) -- as with the raita -- is a no-brainer for cucumbers. (Dress sliced cucumbers with yogurt, stir in some dill, cilantro, basil, chervil or chives, and serve with cured salmon.) And for a chilled soup, cucumbers and yogurt couldn't be better matched, spiked with a little garlic and a touch of white wine vinegar and garnished with crunchy radishes and grains of sea salt.Their light sweetness really comes out in a beautiful and elegant cucumber and crab salad. The tender crab is a little sweet too and is tossed with herbs and shallots and a little lemon juice.The cucumbers are sliced lengthwise into ribbons on a mandoline, and the slices are arranged architecturally -- forming layers between the crab, sort of like a napoleon, but looser, more floppy, more ... summery.And what makes a better palate cleanser than a cucumber granita? Icy cool with a hint of sugar and some cracked black pepper, it's perfect for a hot, hot day. The flavor of the cucumber shines through the sweet and the spice.For dessert? If you were Providence pastry chef Adrian Vasquez, it would be a timbale of Greek yogurt and honey panna cotta with cucumber gelee and cucumber "noodles" with cantaloupe sherbet.
Provided by Betty Hallock
Categories VEGETARIAN, APPETIZERS
Time 10m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Peel two of the cucumbers but leave the peel on the third cucumber for color. Rinse the cucumbers to remove any residue or dirt.
- Trim the ends off the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut the cucumbers into 2-inch chunks and puree them in a blender or food processor along with one-fourth cup water. Add the lime juice, sugar, pepper and salt.
- Pour the mixture into an ice cream maker, and freeze according to manufacturer's instructions.
- Spoon the granita into a chilled glass dish until it is firm enough to hold its shape. Serve a small scoop in a bowl as a palate refresher between courses.
CUCUMBER GRANITA
This is a simple little frozen miracle. It can transform a bowl of gazpacho into an epicure's delight. Placed in a margarita glass with some mint and/or basil leaves, it is a perfect little palate cleanser. Or it can be the perfect little addition to a bloody mary or similar cocktail. Use an ice cream scoop or a cookie scoop to scrape it up into perfect little balls. Cooking time is freezing time and is a guesstimate.
Provided by Chef Kate
Categories Vegetable
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 8
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
CUCUMBER-LIME GRANITA
A cool refreshing dessert that's super easy to make. All you need are fresh cucumbers, limes, water and sugar!
Provided by Brooke Lark
Categories Dessert
Time 3h15m
Yield 2
Number Of Ingredients 4
Steps:
- Line shallow dish with parchment paper. In 2-quart saucepan, beat sugar and water with whisk until blended. Heat to boiling. Reduce heat to medium-low; simmer until mixture becomes a thin syrup. Cool.
- Remove most of peel from cucumbers. With spoon, scoop out seeds. Chop cucumber into cubes.
- In blender, place cucumbers, lime juice and syrup. Cover; blend until smooth. Pour into dish. Cover; freeze 2 to 3 hours or until completely frozen.
- Rake fork through mixture. Serve immediately, or return granita to freezer until ready to serve.
Nutrition Facts : ServingSize 1 Serving
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CUCUMBER GRANITA RECIPE - LOS ANGELES TIMES
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Servings 8-10Estimated Reading Time 6 minsCategory CONDIMENTSTotal Time 15 mins
- Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks. Puree the cucumbers in a blender with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
- 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.
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- Put all ingredients in a food processor and blend until the cucumbers are pureed. Turn on your ice cream maker and add the mixture. Mine only took about 10 – 15 minutes.
- If you don’t have an ice cream maker, pour it into a large flat container (a 9 x 13 inch pan works well) and freeze. About every 30 minutes stir and/or scrape the mixture to break it up. You can use a fork to “shave” it.
CUCUMBER GRANITA RECIPE | BON APPéTIT
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3.6/5 (7)Servings 1.5
- In a blender, purée cucumber to a fine pulp. Add lime juice, green tea powder, and salt. Season with more salt and lime juice, if desired. Transfer to a large metal baking pan and freeze until solid.
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- Put the water into the saucepan and bring to the boil. Add the sugar and stir until the sugar dissolves completely, then remove from the heat and allow it to cool, which will take about 30 minutes.
- Cut the unpeeled cucumber in half lengthways. Run a teaspoon along the length to scoop out the seeds and discard.
- Cut the remaining cucumber into chunks and puree in a food processor or with a hand blender. Measure out 250ml/9fl ozof the cucumber and use the rest for something else (see tip above).
- Combine the cucumber puree and lemon juice and press through a fine-mesh strainer/sieve over a bowl to collect the juice. Add the cucumber lemon juice to the sugar syrup and stir.
THAI OYSTERS WITH A LIME AND CUCUMBER GRANITA - SPRINKLES ...
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- Grate the cucumbers and place them in a colander over a bowl. Sprinkle over the salt and set aside for 10 minutes.
CUCUMBER GRANITA RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 16 per serving
- Cut cucumbers into 3-inch chunks. Place half of cucumber chunks and honey in a blender or food processor; process until smooth. Pour the pureed cucumber mixture through a large cheesecloth-lined sieve into a bowl. Repeat procedure with remaining cucumbers. Cover and chill cucumber mixture 8 hours or overnight.
- Press chilled cucumber mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids. Pour juice into a 13 x 9–inch baking dish. Cover and freeze at least 8 hours or until firm.
- Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Garnish with lemon wedges and cucumber slices, if desired.
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- In a food processor or blender add your honeydew melon and cucumber. I like to cut it up into large 2x2 inch chunks so that it blends a little more easily.
6 CREATIVE CUCUMBER RECIPES THAT AREN'T SALAD | WELL+GOOD
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- Pickled cucumbers (aka pickles) There are so many things to pickle that you didn't know could be pickled. But if you have more cucumbers than you know what to do with, several Cook With Us members pointed out that you can always turn them into, you know, pickles.
- Tzatziki dip with cucumbers. Another Cook With Us member shared that she likes to blend her cucumbers with Greek yogurt, olive oil, and dill turning it into a creamy dip.
- High-protein stuffed cucumbers. You've probably stuffed peppers or avocados, but what about cucumbers? "I like to cut them length-wise, scoop out the middle, and fill the center with tuna," one member shared.
- Cucumber juice. One Cook With Us member shared her simple recipe for a refreshing summer juice: cucumbers, celery, pineapple, ginger, and apples. All you have to do is cut them up, throw 'em in the blender, and voila—the perfect summer sip on a hot day.
- Cold cucumber summer soup. If your summer soup recipe repertoire begins and ends with gazpacho, you're doing yourself a serious disservice. Cucumbers blended with yogurt and olive oil make the perfect quick summer lunch.
- Smashed cucumber toast. One Cook With Us member shared that she likes to mix up her morning toast by topping a whole grain slice with mashed up cucumbers and spices.
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