Matt’s Cucumber Mint Granitee

Ontario cucumbers from Longo’s, mint straight from the garden and a recipe from the Secret Pickle.  It’s a perfect combination to impress the In-laws.

I spent the weekend in Waterloo with my in-laws including my sister-in-law Christine who was home visiting from Alberta.  So when I was walking through the fresh produce aisle at Longo’s I was thinking about what I could make to share and make the visit extra special.  I kept coming back to the baskets of cucumbers.

Fresh Large Pickling Cucumbers

When you are thinking about making something seasonal and fresh in August everyone talks about the peaches, the tomatoes, the corn… but what about the lovely and oft-overlooked fresh refreshing flavours of the cucumber? They get dumped into brine and pickled to eat later.

Not this time!

I asked Chef Matt Kantor to share his recipe for Cucumber + Mint Granitee from the last Secret Pickle Supper Club where he served to rave reviews on bruleed pineapple with crushed candied peanut and smoked paprika oil.


Cucumber + Mint Granitee.

  • 1/3 cup sugar
  • 1/3 cup water
  • 3 4-6” cucumbers, chopped
  • 6 mint leaves
  • pinch of salt
  • In a small pot, heat the water and sugar until it boils. Chill.

    Add everything (except the small pot) to a blender and puree.  Strain.

    Pour mixture into a shallow large casserole shaped container.  Freeze. From Liquid to Solid

    Remove from the freezer and scrape with a fork until you have a coarse ice.

    Repeat 2 more times.

    What you need - mostly

    This mint and cucumber granitee, or granita, is easy and elegant and oh so refreshing. The fresh Ontario cucumbers bring an extra intensity of flavour and fragrance to the granitee that you just simply don’t get when they are shipped in.

    Since I have no skills in designing a plate, I stole Chef Matt Kantor’s dish in entirety.  Complete with grilled pineapple and crushed (ish) candied peanuts, I attempted to make my plate as appealing as his.

    Cucumber + Mint Granitee on Grilled Pineapple

    Cucumber + Mint Granitee w/ Grilled Pineapple & Candied Peanuts

    1/4 recipe of Cucumber + Mint Granitee
    1/4 pineapple
    4T candied peanuts

    Peel and core pineapple

    Slice the pineapple lengthwise (or otherwise) into slices of even thickness.

    Place on a preheated bbq grill until golden

    Crush candied peanuts (because I’m assuming you bought them like I did)

    Place pineapple on plate, scoop out some tasty tasty granitee and plunk it on top.

    Artfully sprinkle candied peanuts on the plate with abandon. (You must use abandon and full arm gestures to get the full effect of this dish… okay, you don’t have to, but it’s way more fun that way)from Granitee to finished dish

    It turned out to be the perfect end to a wonderful weekend with my in-laws!  Thanks Matt for sharing this recipe so I could look so good!

    And the best part was that Christine served it and I didn’t have to do the dishes!

    Helps To Have Professional Help

    Note: this post is part of my Longo’s Taste Ontario Ambassador series. For more information and disclosure on my relationship please take a second and read about my Foodie Adventure: Longo’s Taste Ontario Ambassador!
    and my Disclosure statement

    Alexa Clark

    Alexa is a digital marketer and author with over 20 years in digital & interactive communications in the food and tech industries. Alexa's CheapEats Restaurant Guides, for both Toronto & Ottawa, were Canadian best sellers. She is a recognized authority on social media and has been named one of Canada's 20 Leading Women in Social Media.

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