Not long ago I posted a Cucumber Mint Granita. I liked the flavor combination so much I used it again in this simple recipe. It’s a great way to use cucumbers from your garden, and it only needs a little bit of mint. If you don’t have mint of your own (it’s very easy to grow, but can also spread to places where you don’t want it), see if a neighbor has a little you can pick. About 15 – 20 medium sized leaves is plenty. Of course, you can buy cucumbers and mint at the store too.
I made this to take to a celiac support group meeting recently and it was a hit. My family liked it too. It keeps for a while in your frig and becomes more like pickles as it sits.
The ingredient amounts aren’t very important. Use as much or little as you like. I used a small amount of rice vinegar, but you could substitute apple cider vinegar and/or use a little more if you are fond of vinegar. You can also peel the cucumbers or leave the skin on if it is tender. I have done it both ways and both were good.
- 4 cups chopped cucumber
- 2 Tablespoons rice vinegar
- ½ teaspoon salt
- 1 Tablespoon minced mint leaves
- Combine all ingredients and chill.
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