Food & Cooking Recipes Dessert & Treats Recipes Cucumber and Riesling Granita By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Pair this refreshing granita with fresh fruit for a light dessert, or serve it as a palate cleanser, or intermezzo, between courses. Ingredients 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 Directions 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. Print