Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| \N \N | The flesh of a 3-pound honeydew melon; if desired, 8 thin |
| \N \N | ; plus, round slices of |
| \N \N | ; honeydew melon for |
| \N \N | ; garnish |
| ¼ cup | Sake |
| 2 teaspoons | Fresh lime juice |
| \N \N | ***PICKLED GINGER AND PLUM-WINE |
| \N \N | ; GRANITA*** |
| ⅔ cup | Sugar |
| 2 tablespoons | Pickled ginger slices; (available at Asian |
| \N \N | ; markets and some |
| \N \N | ; supermarkets), |
| \N \N | ; 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.