Savory Carrot-Coconut Granita with Cucumber Topping

Staff Writer
Savory Carrot-Coconut Granita with Cucumber Topping
Savory Carrot-Coconut Granita with Cucumber Topping
Vicky Cohen and Ruth Fox

Savory Carrot-Coconut Granita with Cucumber Topping

Here's a delicious, refreshing dessert from Vicky's daughter, Raquel. This icy treat is inspired by our travels to Barcelona, Spain, where many of the cafés there serve granizado de limón, in essence, a lemonade transformed into shaved ice.

4
Servings
76
Calories Per Serving
Deliver Ingredients

Ingredients

For the topping

  • 1 English cucumber, diced finely
  • 1/8 Teaspoon salt
  • 3 Tablespoons lime juice

For the granita

  • 2 Cups carrot juice
  • 2 Tablespoons lime juice
  • 1 Tablespoon grated ginger
  • Pinch of salt
  • 1 Cup coconut water

Directions

For the topping

Combine all of the ingredients in a bowl and refrigerate until ready to use.

For the granita

Combine all of the ingredients in a large bowl and mix well. Pour into an 8-by-8-inch glass dish. Place in the freezer, mixing well every 30 minutes. Once it starts to freeze, scrape the ice. Repeat the process for 2-3 hours. Top with the cucumber topping right before serving.

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
0.4g
0.6%
Sugar
8g
N/A
Saturated Fat
0.2g
0.8%
Protein
2g
4%
Carbs
18g
6%
Vitamin A
1132µg
100%
Vitamin B6
0.3mg
15.8%
Vitamin C
19mg
32%
Vitamin E
1mg
7%
Vitamin K
31µg
38%
Calcium
58mg
6%
Fiber
2g
8%
Folate (food)
14µg
N/A
Folate equivalent (total)
14µg
3%
Iron
1mg
5.3%
Magnesium
43mg
11%
Niacin (B3)
0.6mg
3.1%
Phosphorus
83mg
12%
Polyunsaturated
0.1g
N/A
Potassium
634mg
18%
Riboflavin (B2)
0.1mg
7.5%
Sodium
288mg
12%
Thiamin (B1)
0.2mg
10.1%
Zinc
0.4mg
3%

Around the Web