Elderflower-Cucumber Granita

Ingredients for 2 servings:

• 1 cucumber(s)
• Lemon juice, freshly squeezed
• 100 ml syrup (elderflower syrup)

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

unusual combination – wonderfully refreshing in midsummer

Peel the cucumber, cut into pieces, and puree. After pureeing, pass the cucumber through a sieve to ensure the liquid is truly clear. Add the lemon juice and elderflower syrup. Mix everything thoroughly and season to taste. Add more syrup if necessary. Pour the liquid into a shallow, lidded bowl and place it in the freezer (in a pinch, the three-star compartment of the refrigerator will also work, but it takes a very long time). After two hours, stir with a fork, scraping up any frozen bits from the bottom and sides. Repeat this process two or three more times after every hour. When the granita has reached the desired consistency, serve. Simply store any leftovers in the closed bowl and scrape off the desired portion as needed.