Cucumber Anise Granita Recipes

Steps:

• 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.

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.

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.

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.

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.