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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.

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.

Nutritional Facts
Servings4
Calories Per Serving76
Total Fat0.4g0.6%
Sugar8gN/A
Saturated0.2g0.8%
Protein2g4%
Carbs18g6%
Vitamin A1132µg100%
Vitamin B60.3mg15.8%
Vitamin C19mg32%
Vitamin E1mg7%
Vitamin K31µg38%
Calcium58mg6%
Fiber2g8%
Folate (food)14µgN/A
Folate equivalent (total)14µg3%
Iron1mg5.3%
Magnesium43mg11%
Niacin (B3)0.6mg3.1%
Phosphorus83mg12%
Polyunsaturated0.1gN/A
Potassium634mg18%
Riboflavin (B2)0.1mg7.5%
Sodium288mg12%
Thiamin (B1)0.2mg10.1%
Zinc0.4mg3%
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