Cucumber and Sake Granita

By Matt Lee and Ted Lee

Cucumber and Sake Granita
Tony Cenicola/The New York Times. Food Styling and Recipe Development by Jill Santopietro.
Total Time
20 minutes
Rating
4(13)
Comments
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Featured in: Food: The Industry; Chill Seekers

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Ingredients

Yield:Serves 6 to 8 as a first course or tiny middle course
  • 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)
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

Ratings

4 out of 5
13 user ratings
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Comments

Andrew

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.

Barbara

What kind of sake works best in this?

Andrew

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.

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