From delicious. magazine
Recipe and food styling Lizzie Kamenetzky
This easy-to-make dessert recipe for elderflower, cucumber and gin granita makes a great grown-up sweet course for a dinner party.
Makes 10 small bowls
Takes 10 minutes to make, plus freezing
1 large cucumber, cut into quarters
150ml elderflower cordial (see tip)
500g ice cubes
Freeze the cucumber pieces for about 4 hours until solid. Put in a powerful food processor or blender with the rest of the ingredients and whizz until you have a crushed granita-style ice. Serve immediately in bowls straight from the freezer.
Tip: If you have a juicy lemon in the kitchen, feel free to squeeze in the juice, or throw a shredded bunch of fresh mint into the mix – experiment with other flavours.