Cucumber Meyer Lemon And Lavender Granita Recipes

LEMON-CUCUMBER COCKTAIL

Steps:

• In a large pitcher, combine the club soda, gin and lemon juice.
• Place a lemon slice and a cucumber slice in each of 12 glasses. Add 1 cup crushed ice to each glass. Pour the gin mixture into the glasses and garnish each with a mint sprig, if desired.

LEMON GRANITA

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.

LEMON-LAVENDER SHRIMP CUPS

Steps:

• In a medium bowl, add the shrimp, lavender and 1/2 teaspoon salt and toss well to combine. Heat a large skillet over medium-high heat. Add the oil and the seasoned shrimp and cook, undisturbed, about 2 minutes. Flip the shrimp and cook on the other side until the shrimp is opaque and cooked through, about another 2 minutes.
• In a separate medium bowl, add the mint, lemon zest and juice, oranges and zest, cucumbers and 1/8 teaspoon salt. Toss well to combine. Add the hot shrimp to the bowl and toss again.
• Lay the endive leaves out on a platter. Spoon the shrimp mixture into the leaves, placing approximately 2 shrimp in each cup. Spoon any juices over the top and serve.