Cucumber and Sake Granita
Published August 25, 2007
Tony Cenicola/The New York Times. Food Styling and Recipe Development by Jill Santopietro.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup sugar
4 cups peeled and chopped English cucumbers (about 2 pounds)
1 cup chopped honeydew melon
1 tablespoon lime juice
¼ cup sake
Sea salt
2 shiso leaves, cut into very thin strips (mint may be substituted)
Nutritional analysis per serving
13 grams carbs; 59 calories; 1 gram fiber; 351 milligrams sodium; 1 gram protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender, purée the sugar and ¼ cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
- Step 2
Add the cucumbers, melon, lime juice, sake and a pinch of salt. Purée the mixture until smooth, then strain through a fine-mesh sieve set over a large baking dish. Freeze the mixture. Scrape with a fork until light and fluffy, like fresh snow. Serve in small bowls or glasses, topped with a light sprinkle of sea salt and shiso leaf.
Private Notes
Comments
I served this granita (without sea salt or shiso) as a pairing with rice gelato in a dessert course. Absolutely delicious! Note, you may want to distribute the granita into glasses and allow it to sit for about three minutes before serving; the subtle flavors are more present as the granita begins to melt.
made as an appetizer / beverage cocktail with mint. I just realized that I forgot the sea salt. Next time I'd like to try it with the mint blended in. It was nice on a hot day. Used an immersion blended before straining.
What kind of sake works best in this?
I served this granita (without sea salt or shiso) as a pairing with rice gelato in a dessert course. Absolutely delicious! Note, you may want to distribute the granita into glasses and allow it to sit for about three minutes before serving; the subtle flavors are more present as the granita begins to melt.