Gelupo’s elderflower, cucumber and gin granita recipe

This is a very English granita, if such a thing is not contradictory – three flavours that, above all, scream of Queen and Country.

Elderflower, cucumber and gin granita
Steven Joyce


4 large cucumbers
100ml gin
75ml elderflower cordial
180g caster sugar
Possibly a little water

  1. Juice the cucumbers (with their skins): if you have a juicer, so much the better. If not, grate them finely or purée them in a food processor, then strain through a sieve or muslin into a bowl, twisting and squeezing hard to extract all the juice.
  2. Stir together the cucumber juice with the gin, elderflower cordial and sugar until the sugar has dissolved. Check the volume is a litre – if it’s short, make it up with water.
  3. Transfer the mixture to a wide dish and put it in the freezer. Once it starts to freeze at the edges, every 10-15 minutes stir it with a fork or whisk it, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, slushy state.
  4. To keep it longer, let it freeze solid, and take it out to thaw for 20 minutes or so, breaking it up with a fork before serving. (Chill your serving glasses for at least 20 minutes in the freezer before you serve.)

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Gelupo Gelato

Our recipes are from Gelupo Gelato by Jacob Kenedy, published by Bloomsbury, price £14.99. To order a copy for £13.19 go to or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.