Sake and melon granita

Sake and melon granita

From
Izakaya
Serves
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
115g caster sugar
250g honeydew melon, finely chopped
250ml sake
250ml midori melon liqueur

Method

  1. Combine the sugar, melon and 500 ml water in a saucepan. Bring to the boil over high heat, then reduce the heat to medium and cook for 10 minutes, stirring often, until the sugar is dissolved and the melon is starting to break up. Allow to cool, then strain through a fine sieve into a bowl. Stir through the sake and Midori, then pour into a 30 x 20 cm tray and cover.
  2. Put the tray in the freezer for 1½–2 hours, or until the mixture starts to freeze around the edge. Use a fork to stir the mixture, then return to the freezer for a further 30 minutes. Repeat this process every 30 minutes until the mixture is evenly icy and firm.
  3. To serve, fluff the granita with a fork and spoon into glasses or small bowls.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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