Elderflower, cucumber and gin granita
- September 2013
- Makes 10 small bowls
- Takes 10 minutes to make, plus freezing
This easy-to-make dessert recipe for elderflower, cucumber and gin granita makes a great grown-up sweet course for a dinner party.
Or try our bellini granita, made with peaches and prosecco.
- 9.1g (8.9g sugars)
- 1 large cucumber, cut into quarters
- 150ml elderflower cordial (see tip)
- 100ml gin
- 500g ice cubes
- Freeze the cucumber pieces for about 4 hours until solid. Put in a powerful food processor or blender with the rest of the ingredients and whizz until you have a crushed granita-style ice. Serve immediately in bowls straight from the freezer.
If you have a juicy lemon in the kitchen, feel free to squeeze in the juice, or throw a shredded bunch of fresh mint into the mix – experiment with other flavours.
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