Savory Carrot-Coconut Granita with Cucumber Topping

Savory Carrot-Coconut Granita with Cucumber Topping
Staff Writer
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
112
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.

Nutritional Facts

Total Fat
1g
1%
Sugar
14g
16%
Carbohydrate, by difference
23g
18%
Protein
2g
4%
Vitamin A, RAE
90µg
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
60mg
6%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
44µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
27mg
8%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
63mg
9%
Selenium, Se
4µg
7%
Sodium, Na
59mg
4%
Water
145g
5%

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.