In common with their southern European neighbours Sicilians have been experiencing exceptionally hot weather lately. Even on a typical summer's day temperatures on the island soar way above anything we see in Scotland, so you can be confident that granita, the classic dessert from Sicily, is as refreshing a treat as you are ever likely to experience.

You'll need a vegetable or fruit juicer to make this week's recipe, which features what on the surface seems an unusual combination. I'd urge you to give it a whirl, though – the flavours are out of this world.

Cucumber jelly, creme fraiche and passion fruit granita

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Serves 4

250g passion fruit puree

100g sugar

50ml lemon juice

4 sheets of gelatine

4 cucumbers

100g creme fraiche

Start by making the granita. Place the passion fruit puree in a mixing bowl. Bring 70g sugar and 200ml water to the boil in a small pan then remove the pan from the heat and pour the contents over the puree. Add 20ml lemon juice and allow the liquid to cool.

Once cool, transfer the liquid to a plastic container and place it in the freezer for four to six hours, breaking and scraping it with a fork every hour until large ice crystals have formed.

Place the gelatine sheets in a container of cold water until soft.

Peel the cucumbers and chop half of one cucumber into 1cm dice, placing these in the bottom of four serving glasses.

Juice the remaining cucumbers then measure out 300ml of cucumber juice and set aside.

Add the remaining 30g sugar and 30ml lemon juice to a small saucepan along with 70ml water and bring to a simmer on a medium heat then remove from the heat and stir in the gelatine. Now mix this into the cucumber juice. Pour the liquid into serving glasses and refrigerate for four to six hours or until set.

Once it's set, spoon a generous amount of creme fraiche over the jelly and top with the granita.