Archive for December 6th, 2010

I made up this recipe after having read a number of versions on line — I chose the ingredients I preferred. The measures are for taste, they are not set in stone so play it up to your preferences. Because this is a palette cleanser, the balance between the sweet and salty is imperative. Mint is refreshing but can be overwhelming very easily, so if you are unsure, add mint little by little to your taste. Makes 4-6 smallish servings as an intermissi in a multi-course meal.

  • 1 cup finely grated cucumber with skin on (this makes for a more colourful presentation)
  • 1 tablespoon honey
  • 1 tbsp fresh lime juice
  • 2-4 fresh mint leaves chiffonade
  • 1/4 cup water
  • sea salt to taste


Place all ingredients into a food processor and process until well blended (leaving the cucumbers chunky). Freeze until ice crystals form (should have the texture of a freezy!). Fluff with a fork (you may need to take it out of the freezer a few hours before you serve so that it is not rock hard!

Note: Freeze for up to 1 month.

Read Full Post »

%d bloggers like this: