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.
Pairings
Served on its own as a palate cleanser.
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