honey-dew and sake granita

Categories
July 1991
Yield
1 servings
MeasureIngredient
½ cup Sugar
  The flesh of a 3-pound honeydew melon; if desired, 8 thin
  ; plus, round slices of
  ; honeydew melon for
  ; garnish
¼ cup Sake
2 teaspoons Fresh lime juice
  ***PICKLED GINGER AND PLUM-WINE
  ; GRANITA***
⅔ cup Sugar
2 tablespoons Pickled ginger slices; (available at Asian
  ; markets and some
  ; supermarkets),
  ; rinsed
¼ cup Plum wine
2 drops Red food coloring if desired

In a small saucepan combine the sugar and 1-¼ cups water and bring the mixture to a boil, stirring. In a blender puree the honeydew flesh with the syrup, the sake, and the lime juice. Transfer the mixture to 2 metal ice-cube trays without the dividers or to a shallow metal pan and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. The granita may be made 2 days in advance and kept covered and frozen. Scrape the granita with a fork to lighten the texture. On each of 4 plates arrange 2 of the honeydew slices and top 1 of the slices on each plate with a scoop of the honeydew and sake granita. Top the other slices with a scoop of the pickled ginger and plum-wine granita.

To make the granita:

In a small saucepan combine the sugar and 3-½ cups water and bring the mixture to a boil, stirring. In a blender puree the ginger with the syrup, the wine, and the food coloring, chill the mixture until is cold, and stir it. Transfer the mixture to 2 metal ice-cube trays without the dividers or to a shallow metal pan and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. The granita may be made 2 days in advance and kept covered and frozen. Scrape the granita with a fork to lighten the texture.

Serves 4.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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