Name: Honey-Dew And Sake Granita
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
	Asian	July 1991	1	servings

INGREDIENTS

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

INSTRUCTIONS

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.

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