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Le Chaudron recipe
Granité concombre menthe
Cucumber mint granita
⏱ 240 minServes 4Easy55 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2large firm cucumbers700 g (25 oz)
60 g (2 oz)superfine sugar
200 ml (¾ cup)filtered water
20 sheetsfresh mint
The juice of 1 lime
1 pinchfleur de sel (flaky sea salt)
- 2 large firm cucumbers 700 g (25 oz)
- 60 g (2 oz) superfine sugar
- 200 ml (¾ cup) filtered water
- 20 sheets fresh mint
- The juice of 1 lime
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the syrup: bring the water and sugar to a simmer until dissolved.
- Off the heat, add 10 chopped mint leaves, cover and steep for 20 minutes.
- Peel the cucumbers, scoop out the seeds and cube the flesh.
- Blend with the lime juice and flaky salt for 1 minute until smooth.
- Strain the infused syrup and mix with the cucumber purée in a clean bowl.
- Pour into the dish (a 2 cm / ¾ in layer), press plastic wrap onto the surface and freeze for 4 hours.
- Scrape with a fork every hour. Serve with fresh mint.
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