Cucumber Ice With Dr. Pepper Reduction

May 11, 2012 1:31 pm

This easy granita recipe just needs a can of Dr. P

granita recipe
Photo: Jo Ann Santangelo
Make this cucumber granita recipe when all you have in the fridge is cukes and Dr. Pepper. You know it's happened.
 

I borrowed this recipe straight from Janina Oleary, pasty chef at TRACE restaurant at the W Austin. A granita, or water ice, is simply a mix of flavored water and sugar that is not allowed to freeze completely solid, with the texture of a grainy slush. It was so incredibly refreshing in the 90-degree heat with full-on humidity that I plan on making it all summer. Once the heat spikes in New York, you'll be happy this recipe is here.

We topped the ice with a Dr. Pepper reduction, of all things Texan, as well as berries freshly picked by TRACE forager Valerie Broussard and a little fresh cilantro for a grassy, herbal flavor that really compliments the mulberries. You can use blackberries, raspberries or any other season berry worthy of this presentation. 

Servings: 2

Ingredients

3 cucumbers
1/2 cup seltzer
1 tablespoon vanilla extract
3 tablespoons granulated sugar
a pinch of salt
1 can Dr. Pepper
1 cup seasonal berries
finely chopped cilantro, to garnish
Directions: 

 

For the granita:

  1. Peel cucumber and puree in juicer.
  2. Mix the cucumber juice with the rest of ingredients in a large bowl with a whisk.
  3. Freeze in bowl or plastic container. Scrape with fork every 30 minutes until desired texture.

For the Dr. Pepper reduction:

  1. Pour Dr. Pepper into a small pot and bring to a boil.
  2. Reduce heat and simmer for one hour until syrupy.

To plate:

  1. Fill a mason jar or bowl with alternating layers of granita and berries.
  2. Top generously with Dr. Pepper reduction and garnish with a light sprinkle of cilantro.
Level of Difficulty: 
Easy
Prep Time: 
15 minutes, plus freezing time
Cooking Time: 
1 hour
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.