Guess what?? I’m drinking smoothies!! Things are looking up, guys.
Well, for the most part… one didn’t stay down the other day. Okay, is this kid ALREADY a picky eater?!
This and few new ones have been my go-to, which I’ll share on the blog soon, but this is a big step for me.
Thankfully the heat hasn’t been too bad, but then again, I’m hanging at the ‘rents who have AC. Before this, I was eating this by the spoonful, just to help stay cool.
It worked and I was happy.
This recipe came from my recent Cooking Light magazine and was only a matter of minutes before it was in my freezer.
I love how easy and delicious this granita turned out and now inspired to test out a few more recipes while summer is still here.
I can’t seem to get enough of the combination of lime and cucumbers, whether it’s in the form of a smoothie, cut up in water or in the form of a dessert.
It’s refreshing, light, not too sweet, which on these warm summer days is my version of perfection.
[Recipe lightly adapted from Cooking Light Magazine]
- Heaping tablespoon lime rind, grated
- 1/2 cup fresh lime juice
- 3/4 cup sugar
- 1 cup purified water
- 1/4 teaspoon salt
- 4 mint sprigs
- 1 pound [about 1 large] english cucumber, peeled & chopped
In a medium saucepan, combine lime rind, lime juice, sugar, water, and salt. Bring to a boil and cook for about 1 minute. Remove from the heat and add the mint sprigs. Let stand for 10 minutes [off heat]. Remove and discard mint.
Once the mixture has cooled, add to the blender along with the cucumbers. Blend until completely smooth. Pour mixture into a baking dish [11×7″], cover and place in the freezer for about 3 1/2-4 hours, removing every hour and scrapping the mixture with a fork, then putting it back in the freezer.
Serve when ready and enjoy!
Serves about 6
*gluten-free *dairy-free *vegan
August 22 2012