Name: LEMON LIME GRANITA WITH CUCUMBER MINT SALSA
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 8
Cuisine: Vegan
Ingredients: 500ml Barker’s Lemon With Lime Cucumber & Mint Cordial; 1 cup (250ml) water; 2 cucumbers, seeds removed and finely diced; 12 mint leaves, finely chopped; 1 teaspoon ground star anise (about 2 pods); 1 tablespoon lime juice; 1 tablespoon rose water; 1 tablespoon raw sugar; 1 teaspoon sea salt flakes

Ingredients

500ml Barker’s Lemon With Lime Cucumber & Mint Cordial
1 cup (250ml) water
2 cucumbers, seeds removed and finely diced
12 mint leaves, finely chopped
1 teaspoon ground star anise (about 2 pods)
1 tablespoon lime juice
1 tablespoon rose water
1 tablespoon raw sugar
1 teaspoon sea salt flakes

Instructions

Mix Barker’s Lemon With Lime Cucumber & Mint Cordial with the water. Pour in a 23cm shallow pie tin and place in the freezer for 2-3 hours.
Remove from the freezer and using a fork, scrape the frozen mixture around the edges. Return to the freezer for another 2-3 hours. Once again bring the granita mixture out of the freezer and scrape it with a fork. Continue this process over the next day, freezing the mixture every couple of hours and then scraping with a fork and returning to freezer until it is all scraped out. Cover with cling film and store in freezer until ready to use.
Place cucumber, mint, star anise, lime juice, rose water, sugar and salt in a small bowl. Mix to combine well.
To serve, scoop a generous tablespoon of the cucumber salsa in little shot glasses. Top two tablespoons of scraped granita. Garnish with micro herbs. Enjoy immediately.