Honey-Dew and Sake Granita

1. 1

   In a small saucepan combine the sugar and 3-1/2 cups water and bring the mixture to a boil, stirring.

2. 2

   In a blender puree the ginger with the syrup, the wine, and the food coloring, chill the mixture until is cold, and stir it.

3. 3

   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.

4. 4

   The granita may be made 2 days in advance and kept covered and frozen.

5. 5

   Scrape the granita with a fork to lighten the texture.

6. 6

   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.

7. 7

   Top the other slices with a scoop of the pickled ginger and plum-wine granita.

* Per serving · 4 servings · Values may vary.

No additional tips available.