Cucumber and Sake Granita
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup sugar
- 4cups peeled and chopped English cucumbers (about 2 pounds)
- 1cup chopped honeydew melon
- 1tablespoon lime juice
- ¼cup sake
- Sea salt
- 2shiso leaves, cut into very thin strips (mint may be substituted)
Nutritional analysis per serving (8 servings)
59 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 1 gram protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender, purée the sugar and ¼ cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
- Step 2
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.
Private Notes
Comments
I served this granita (without sea salt or shiso) as a pairing with rice gelato in a dessert course. Absolutely delicious! Note, you may want to distribute the granita into glasses and allow it to sit for about three minutes before serving; the subtle flavors are more present as the granita begins to melt.
What kind of sake works best in this?
I served this granita (without sea salt or shiso) as a pairing with rice gelato in a dessert course. Absolutely delicious! Note, you may want to distribute the granita into glasses and allow it to sit for about three minutes before serving; the subtle flavors are more present as the granita begins to melt.