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Cucumber-Chile Granite
Ingredients
-
2
cucumbers, peeled, seeded, and cut into 1-inch chunks (3 cups)
-
1
fresh jalapeno chile pepper, seeded and cut up*
-
2/3
cup sugar
-
1/3
cup lemon juice
-
1/4
of a small cucumber, cut into matchstick-size pieces (optional)
Directions
1. Combine all ingredients in a food processor or blender. Cover and process or blend until nearly smooth. Press mixture through a fine-mesh strainer, one-third at a time, holding strainer over a bowl to catch juices (you should have about 1-2/3 cups strained juices). Discard solids. Transfer strained juice to a 2-quart square baking dish. Cover and freeze for 3 to 4 hours or until firm.
2. Break up frozen mixture. Transfer mixture to a chilled large bowl. Beat with an electric mixer until slushy, but not melted. Return to baking dish; cover and freeze for 2 to 3 hours or until firm.
3. To serve, scoop into small dessert dishes. If desired, top with cucumber pieces. Makes 8 servings.
From the Test Kitchen
- Note *Note:Because jalapenos contain volatile oils that can burn your skin and eyes, avoid direct contact with chilies as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
Nutrition Facts
(Cucumber-Chile Granite)
- Servings Per Recipe 8,
- Calories 70,
- Carbohydrate (gm) 18,
- Sugar, total (gm) 17,
- Vitamin A (IU) 97,
- Vitamin C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Sodium (mg) 1,
- Potassium (mg) 73,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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