Best Honey Dew And Sake Granita Recipes

HONEYDEW GRANITE

Steps:

• Combine the sugar and water in a saucepan over medium heat. Boil, reduce heat and simmer for 5 minutes. Set aside until cool.
• Process the melon, sugar syrup and lemon juice in a blender until smooth. Add the gin and pepper and blend until well mixed.
• Pour the mixture into a large, nonreactive pie plate and place in the freezer. Stir every 30 minutes until frozen. Scrape up the granite, divide among 4 dishes and serve.

HONEYDEW AND MINT GRANITA

Steps:

• Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard.
• Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish.
• Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves.

HONEYDEW GRANITA SPRITZER

Steps:

• Working in batches, puree 6 cups cubed honeydew melon in a blender. Pour puree through a fine sieve into an 8-inch square nonreactive dish.
• Put 1/2 cup water and sugar into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into puree. Add fresh lime juice; stir to combine. Freeze, covered, at least 6 hours (up to 3 days).
• Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels.

CUCUMBER AND SAKE GRANITA

Steps:

• In a blender, purée the sugar and 1/4 cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
• 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.

HONEY-DEW AND SAKE GRANITA

Steps:

• 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 purée 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.
• 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.