Cucumber Granita

1. 1

   Cut cucumbers into 3-inch chunks. Place half of cucumber chunks and honey in a blender or food processor; process until smooth. Pour the pureed cucumber mixture through a large cheesecloth-lined sieve into a bowl. Repeat procedure with remaining cucumbers. Cover and chill cucumber mixture 8 hours or overnight.

2. 2

   Press chilled cucumber mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids. Pour juice into a 13 x 9-inch baking dish. Cover and freeze at least 8 hours or until firm.

3. 3

   Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Garnish with lemon wedges and cucumber slices, if desired.

4. 4

   Note: Freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.

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