This cool and refreshing ice treat is great for a hot summer day or for when you crave something sweet but don't want to be too indulgent. Adapted from Cooking Light.
1poundof cucumberspeeled, seeded and diced into 1'' pieces
Mexican chile seasoning for fruityou can find this in the produce section of most grocery stores. Dried ancho chile powder would be a good substitute.
Instructions
Combine first 5 ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute; remove from heat.
Place juice mixture and chopped cucumber in a blender and process until smooth. Cool completely. Pour mixture into an 11 x 7?inch baking dish. Cover and freeze for 45 minutes; scrape with a fork and incorporating the frozen outside with the softer inside of the pan. Freeze.
Scrape mixture every 45 minutes until completely frozen (about 3 hours). Remove from freezer; scrape with a fork until fluffy. Serve with a lime wedge and a sprinkle of chile powder.
Notes
**Granita can be stored in the freezer in an airtight container for up to 3 days. Let stand at room temperature for 5 minutes before fluffing with a fork and serving.