Cucumber & Apple Granita with Matcha Green Tea and Honey...

Some weekends are great from the outset: packed with things to do, activities, fun, good food, some chill time, you know, pretty perfect. Then there are the other ones: the ones that are off to a slow start and just don't seem to go anywhere. They're not going anywhere not because there aren't any big plans, but because of a combination of small things: a lack of energy, rain, feeling low, and the inability to figure out what it is I actually want. Saturday was one of those days. I got up fairly early thinking I could get shit stuff done but somehow couldn't work out what that would entail. My brain felt like a big grey cloud, just like the sky outside where Autumn had made an unseasonal return...

So I grew more frustrated by the minute and felt uneasy as well as unable to relax at the same time. After all, I had a whole day with no plans, so I surely should make the most of it? I should maximise the free time and get super creative, right? Unfortunately it doesn't work like that. At least not for me. The more I try to desperately think of something to do, the less likely I am to actually figure out what. The harder I'm trying to tap into my creativity, the more blanks I draw. It was useless and I knew it. Admitting it was another thing and not wanting to admit it made me miserable. In the end I went out for a walk - in the rain - to buy some ingredients for a recipe I had planned (yes, this one here) and came home with a cake. You know, because cake is always a good idea, especially when you're feeling low. Having spiralled downwards throughout the day, I didn't have the energy to bake one myself. I finally admitted that nothing would happen today and made my peace with it. If you follow me on Instagram, you'll already know the story. Plan b then: say "sod it" to everything, put the fire on, curl up on the sofa, eat some cake and binge watch "Chef's Table" on Netflix. 

And then it happened. The moment I simply accepted the day as it was, stopped fretting about "doing stuff" and relaxed, I started to feel calm, happy and hugely inspired by the stories portrayed in that program. Letting go of the notion that I somehow had to use every moment of the weekend in a productive way was what made me realise that putting this pressure on myself was actually counter-productive and didn't get me anywhere. It was then that I told myself that tomorrow is another day and whatever I wanted to do, I could do then. And suddenly I knew what I wanted to do. I was going to make this granita and take care of some household chores. I had had the idea for this dish last week when the weather had suddenly turned warm and I was getting into Spring mood. Something very fresh, light and delicate tasting that wasn't too sweet. To give it some "earthiness" I added matcha green tea which I whisked up with my beautiful new matcha set from JING Tea - something that will see an awful lot of use in the future not least because the ceramic bowl so gorgeous that I can't help wanting to work with it. Anyway, here's my recipe. 

Ingredients for 4 cocktail glasses or 6-8 smaller portions:

  • 500g cucumber
  • 500g apples
  • 100ml hot water
  • 1 tsp matcha powder
  • 1 tbsp honey

And here's how it's done:

  • peel the cucumber(s) and cut into chunks
  • peel and core the apples and cut into chunks
  • put both into a food processor and process until you have a smooth purée
  • now boil the water and leave to cool a little
  • mix the matcha powder with the water
  • add the honey and mix
  • now add the matcha/honey mix to the cucumber/apple purée and process for another minute
  • pour the purée through a fine sieve pressing the juice into a large, flat, freezer-safe container
  • discard the pulp left in the sieve
  • put the container in the freezer for two hours until it starts to form crystals
  • now "rake" through the mix with a fork to break up the ice
  • return to the freezer for another hour, then "rake" again
  • repeat another one to two times until you have a flaky crystal consistency all over
  • serve after the last round in the freezer

If you're looking to serve it later, then remove it from the freezer and put it into the fridge for half an hour before serving. Enjoy on a warm Spring day. 

Oh, and if you're interested in styling, food styling and photography, then why not join Aimee and I at one of our London workshops? You can find all the dates and details HERE and if you have any questions, feel free to email me.