INGREDIENTS

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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