Free Recipe Honey-Dew And Sake Granita

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Honey-Dew And Sake Granita Recipe

1/2 c Sugar
The flesh of a 3-pound
-honeydew melon; if desired,
-8 thin
; plus, round slices of
; honeydew melon for
; garnish
1/4 c Sake
2 ts Fresh lime juice
***PICKLED GINGER AND
-PLUM-WINE
; GRANITA***
2/3 c Sugar
2 tb Pickled ginger slices;
-(available at Asian
; markets and some
; supermarkets),
; rinsed
1/4 c Plum wine
2 dr Red food coloring if desired

Honey-Dew And Sake Granita Preparation

In a small saucepan combine the sugar and 1-1/4 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 3-1/2 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.

Cooking Temperature:

Recipe Serves: 1

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