2 English cucumbers, juiced (do they need to be peeled, chopped before?)
500 ml apple or pear juice
2 – 3 sprigs basil leaves
1 large ripe avocado, peeled and stoned
For the Mint Sugar
1 packet / 30 g mint leaves, washed
120 g white sugar
Description
Juice the cucumbers in a juicer, discard the pulp. Mix the cucumber juice with the apple juice and using a stick blender whizz the avocado and basil into the juice. Strain the mixture and discard any lumps. Pour the juice into a shallow container and freeze for 2 hours. After 2 hours scrape the frozen mixture into the bowl of a food processor and whizz until smooth. Return mixture to the container and freeze again for 6 hours.
To make the mint sugar place the ingredients into a food processor and whizz to combine, it will go a bright green colour. Do this shortly before serving.
To serve, scoop granita into coupé glasses and sprinkle over the mint sugar.
