Cucumber, Apple and Celery Granita

A very refreshing summer dessert, with cucumber and apple sweetness balanced by celery, lime and tarragon. Serve it with cream as a pudding, or in smaller portions without cream as a palate cleanser.

Ingredients

  • 200 g cucumber, peeled and diced

  • 2-3 celery sticks, sliced (about 100 g)

  • 1 apple, peeled, cored and diced (about 100 g)

  • 1 small bunch tarragon, leaves picked (about 10 g)

  • 2 limes, zest and juice

  • 130 g caster sugar

  • 30 g light honey

  • 50 ml water

  • Pouring double cream, to serve (optional)

Directions

  • Mix all the granita ingredients together, apart from the honey and water, in a large bowl. Set aside for 10 minutes to release some of the liquid.

  • Using a blender, blitz everything together until it is as fine as possible. Add the honey and water, then blitz again for a very smooth texture.

  • Transfer to a deep tray or large Tupperware and place in the freezer overnight, or for a minimum of four hours. Remove from the freezer and, using a spoon, scrape the mixture up to break it up and create little crystals of shaved ice. Once it has all been scraped, you can return it to the freezer and keep it in a sealed container for up to two weeks.

  • Pop your serving glasses in the freezer to chill. When you are ready to serve, scoop the granita into the chilled glasses and serve cold with cream to pour over on the side.