Cucumber Anise Granita

1. 1

   In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved, and cool syrup.

2. 2

   Chop coarse enough of cucumbers to measure 6 cups and in a blender puree with syrup in 2 batches until smooth.

3. 3

   Transfer puree to a shallow metal baking pan and stir in liqueur.

4. 4

   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.

5. 5

   Granita may be made 2 days ahead and kept frozen, covered.

6. 6

   Just before serving, scrape granita with a fork to lighten texture.

* Per serving · 4 servings · Values may vary.

No additional tips available.