Cucumber and Riesling Granita


Pair this refreshing granita with fresh fruit for a light dessert, or serve it as a palate cleanser, or intermezzo, between courses.


  • 2 large cucumbers (about 1 ¾ pounds)

  • 1 ¼ cups Riesling or other sweet white wine

  • 2 teaspoons superfine sugar

  • ½ teaspoon salt

  • Pinch of freshly ground pepper


  1. 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.

  2. 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.

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