Makes 4 servings
1/2 cup sugar
3/4 cup water
Zest from 1 lime
1/4 cup mint leaves
1 pint blueberries, washed
1/2 large cucumber, peeled, seeded, and roughly chopped
Juice from 1 lime
Heat the sugar and water over medium low heat, stirring until the sugar has dissolved. Remove from the heat and add the mint and lime zest. Let the syrup steep for twenty minutes.
Meanwhile, blend the blueberries and cucumbers in a blender until smooth.
Discard the mint leaves from the syrup. Once the syrup has cooled completely, mix it with the blended blueberries, cucumber, and lime juice. Strain the mixture into an 8x8 pan. If would like a little more texture to the granita, add 1-2 tablespoons of the pulp to the strained mixture.
Place the dish in the freezer and freeze for 4 hours, scraping the mixture with a fork every hour until it is frozen.