Primary Ingredients
2 English cucumbers, peeled and seeded
3 sprigs green onions, base, and top ⅓ removed
2 medium cloves garlic
1 cup diced baguette, crust removed, and diced
3 tablespoons toasted almonds
1 tablespoon Moscato vinegar
2 tablespoons extra virgin olive oil
Zest of 1/2 lime
1 cup ice
Primary Technique
Dice the cucumbers. Combine cucumbers, green onions, garlic, baguette, almonds, and lime juice in a blender and blend until smooth. Then add the ice and vinegar and olive oil and purée again.
Granita Ingredients
1 tablespoon lime zest
½ cup lime juice
¾ cup sugar
1 cup water
¼ teaspoon salt
3 mint sprigs
1 pound English cucumbers, peeled and seeded
Granita Technique
Place the lime zest, lime juice, sugar, salt, and water into a large saucepan and bring to a boil. Boil for one minute, then add the mint and remove from heat to steep for 10 minutes. Remove the mint, add the cucumber, and purée in a blender. Pour purée into a shallow baking dish and place in the freezer until frozen.
