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Cucumber Jalapeño Granita (aka a Healthy, Homemade Snowcone)


  • 2 large cucumbers, peeled
  • 1 jalapeño, seeded with the stem and pith (white parts) removed
  • Juice + zest of 1 lime
  • 3 tbsp honey, rice malt syrup, maple syrup, coconut syrup or sweetener of choice
  • 1/8 tsp vanilla powder or 1/2 tsp vanilla extract (vanilla powder is nice to use because it has a slightly truer vanilla flavor, but either work great)
  • 1/8 tsp sea salt


  1. Blend all ingredients until very smooth. Pour into a medium, somewhat shallow freezer-proof container (I like to use a loaf pan or a rectangular Pyrex). Freeze uncovered, stirring or scraping with a fork every hour until completely frozen (about 4 hours). At the end, it should resemble fluffy ice crystals, at which point you can just freeze until ready to eat. Fluff with fork before serving.