Cucumber Ice With Dr. Pepper Reduction

Make this cucumber granita recipe when all you have in the fridge is cukes and Dr. Pepper. You know it's happened. granita recipe
Jess Kapadia Jess Kapadia jess-kapadia 615 jess@foodrepublic.com•

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.

Cucumber Ice With Dr. Pepper Reduction
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Prep Time
15
minutes
Cook Time
1
hour
Servings
0
servings
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
Directions
  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.
  4. Pour Dr. Pepper into a small pot and bring to a boil.
  5. Reduce heat and simmer for one hour until syrupy.
  6. Fill a mason jar or bowl with alternating layers of granita and berries.
  7. Top generously with Dr. Pepper reduction and garnish with a light sprinkle of cilantro.
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