Cucumber and Summer Berry Salad with Pimms Granita
By Chef Matthew Herter

1/2 cup Organic Cucumbers peeled, seeded and sliced
1/2 cup Organic Strawberries hulled and cut in 1/2" slices
1/2 cup Raspberries
1/4 cup Mint fresh whole leaves
1 tablespoon Honey (orange blossom)
1 tablespoon Orange Juice

For the Pimm's Granita
1/3 cup Pimm's Liquor
3/4 cup Lemon Lime Soda
1/2 Organic Limes sliced
1/2 Organic Navel Oranges sliced

In a bowl, gently combine the cucumbers and the next 7 ingredients. Set aside.

In another bowl, combine the Pimm’s liquor and lemon lime soda. Pour the mixture into a shallow dish and place in the freezer. As the granite begins to freeze, scrape it with a fork to break it up into small pieces. Continue to do this every 20-30 minutes until frozen.

To serve, plate some of the salad and serve with a small portion of the granita in a bowl on the side. Garnish the granita with the lime and orange slices. Makes about 4 servings.