Cucumber Granita

Weinstein recommends serving this granita in a hollowed-out tomato.

Makes about 1 quart

Ingredients:

• 4 large cucumbers
• 1/4 cup sugar
• 3 tablespoons chopped fresh dill
• 1/4 teaspoon salt

Peel the cucumbers, slice them in half lengthwise, and scoop out the seeds with a spoon. Roughly chop the cucumbers and place in a food processor with the sugar, dill and salt. Process until completely smooth, stopping to scrape down the sides of the work bowl as necessary. Refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's directions. When finished, the granita will be soft and have the consistency of sorbet. Transfer to a freezer-safe container and freeze to harden. To serve, scrape the top of the granita with a heavy ice cream spade or scoop, creating shaved ice crystals. Serve in small, chilled dishes.

Alternately, pour the cucumber mixture into ice cube trays, filling only halfway, and freeze until firm. Just before serving, process the cucumber ice cubes in a food processor until chopped and slushy.

CRACKED CUCUMBER GRANITA Substitute 1 tablespoon cracked black peppercorns for the dill. Proceed with the recipe as directed.

CUCUMBER BASIL GRANITA Omit the dill. Add 8 fresh basil leaves to the food processor along with the cucumber. Proceed with the recipe as directed.

CUCUMBER MINT GRANITA Omit the dill. Add 1 teaspoon fresh mint leaves to the food processor along with the cucumber. Proceed with the recipe as directed. Optional: Add 1 tablespoon green crème de menthe before freezing.

CUCUMBER THYME GRANITA Substitute 2 teaspoons fresh thyme leaves for the dill. Proceed with the recipe as directed.

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