| 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
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