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Cucumber Mint Granita
A cucumber, mint, and lime granita brightened with Midori, served as an intermezzo between the pasta and the arancini.
A cool, green palate cleanser between the rich pasta course and the fried arancini.
Why It Works
Part of a five-course, fully vegetarian Italian wedding dinner for 12, served family style. Components are built to be made ahead and finished on site.
Tasting Journal
Notes coming soon.
References
Original recipe by Daniel Schossow, Schossow's Kitchen. Developed for a fully vegetarian wedding dinner for 12, Frisco, CO, September 2026.
RECIPE CARD
Cucumber Mint Granita
Yield: Serves 12 small glasses | Time: 30 minutes active, about 3 hours scraping, plus an overnight freeze
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Equipment
- Blender
- Fine-mesh sieve
- Shallow metal pan
- Fork
- Small chilled glasses
Ingredients
- 6 large English cucumbers, peeled, seeded, and chopped
- 1.5 cups fresh mint leaves
- ¾ cup sugar
- 1.5 cups water
- Juice of 2 limes
- ⅓ cup Midori melon liqueur
Instructions
- Make a simple syrup: dissolve the sugar in the water over heat. Cool completely.
- Blend cucumbers and mint until smooth. Strain through a fine-mesh sieve.
- Combine the strained liquid with the simple syrup, lime juice, and Midori.
- Pour into a shallow pan and freeze.
- Every 30 minutes, scrape with a fork until fully frozen and fluffy, about 3 hours.
- Make two days ahead so it gets an overnight freeze. Serve in small chilled glasses.
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Schossow Kitchen · schossowkitchen.com
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