Cucumber and Sake Granita

Ingredients

• ¼ cup sugar
• 4 cups peeled and chopped English cucumbers (about 2 pounds)
• 1 cup chopped honeydew melon
• 1 tablespoon lime juice
• ¼ cup sake
• Sea salt
• 2 shiso leaves, cut into very thin strips (mint may be substituted)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    78 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 1 gram protein; 387 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 to 8 as a first course or tiny middle course

Preparation

1. In a blender, purée the sugar and 1/4 cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
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.

20 minutes