CUCUMBER AND SAKE GRANITA

Cucumber and Sake Granita image

Provided by Matt Lee And Ted Lee

Time 20m

Yield Serves 6 to 8 as a first course or tiny middle course

Number Of Ingredients 7

Ingredients

1/4 cup sugar
4 cups peeled and chopped English cucumbers (about 2 pounds)
1 cup chopped honeydew melon
1 tablespoon lime juice
1/4 cup sake
Sea salt
2 shiso leaves, cut into very thin strips (mint may be substituted)

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.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 351 milligrams, Sugar 10 grams