Honeydew-Cucumber Shake with Cucumber Granita

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¿Cómo Preparar Honeydew-Cucumber Shake with Cucumber Granita?

So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler green if that’s possible, completes a look that is about as debonair as a milkshake can be. The high water content of honeydew gives this shake a slightly thinner and even more slurpable consistency than most shakes.

Ingredientes de Honeydew-Cucumber Shake with Cucumber Granita

2 cucharadas azúcar granulada
Pizca de sal
1 cucharada jugo de lima recién exprimido
3/4 de pepino mediano (aproximadamente 8 onzas), pelado, sin semillas y picado (aproximadamente 1 taza)
1/2 melón melón dulce pequeño (aproximadamente 1 libra), pelado, sin semillas y cortado en trozos de 1 1/2 pulgada (aproximadamente 3 tazas)
6 cucharadas medianas de vainilla o helado de vainilla original (alrededor de 1-1 / 2 pintas), suavizado hasta que se derrita en los bordes

Resumen de la Preparación

A continuación un breve resumen para la preparación de Honeydew-Cucumber Shake with Cucumber Granita.

Bring the sugar and 2 Tbs. water to a gentle boil in a small saucepan over medium-high heat, swirling the pan to dissolve the sugar; reduce the heat to medium and simmer for 2 minutes. Off the heat, cool the syrup to room temperature. Place the syrup, salt, 2 tsp. of the lime juice, and the cucumber in a blender and puree until smooth. Pour the cucumber mixture into a shallow container. Cover and freeze until softly frozen (not solid), 2-1/2  to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.

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