Recipe - Honey-Dew And Sake Granita

One half cup Sugar
The flesh of a 3pound
honeydew melon; if desired,
8 thin
; plus, round slices of
; honeydew melon for
; garnish
One fourth cup Sake
2 teaspoon Fresh lime juice
***PICKLED GINGER AND
PLUMWINE
; GRANITA***
2/3 cup Sugar
2 tablespoon Pickled ginger slices;
(available at Asian
; markets and some
; supermarkets),
; rinsed
One fourth cup Plum wine
2 dr Red food coloring if desired

In a small saucepan combine the sugar and 1One fourth 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
icecube 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 plumwine granita.

To make the granita:

In a small saucepan combine the sugar and 3One half 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 icecube 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.