Cucumber And Sake Granita Recipes

CUCUMBER GRANITA RECIPE

Steps:

• Peel two of the cucumbers but leave the peel on the third cucumber for color. Rinse the cucumbers to remove any residue or dirt.
• Trim the ends off the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut the cucumbers into 2-inch chunks and puree them in a blender or food processor along with one-fourth cup water. Add the lime juice, sugar, pepper and salt.
• Pour the mixture into an ice cream maker, and freeze according to manufacturer's instructions.
• Spoon the granita into a chilled glass dish until it is firm enough to hold its shape. Serve a small scoop in a bowl as a palate refresher between courses.

CUCUMBER GRANITA

Steps:

• Puree all ingredients until smooth. Taste for sweetness.
• Pour the cucumber juice into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.

CUCUMBER AND RIESLING GRANITA

Steps:

• Wash cucumbers, and pass through a juicer. Place in an 8-inch square metal baking pan, and add remaining ingredients. Stir to combine, and place in the freezer, uncovered, 1 hour; remove from freezer, and stir with a fork.
• Return to freezer until mixture is frozen and granular, about 3 hours, stirring every 30 to 45 minutes. Serve, or cover with plastic wrap, and store in the freezer up to 2 weeks.

2006: GAZPACHO WITH CUCUMBER GRANITA

Steps:

• Chill 6 shallow soup bowls in the refrigerator. To make the cucumber granita: Place the cucumber in a food processor and pulse until smooth. Stir in the cucumber vinegar and salt, to taste, and place in a shallow, wide pan in the freezer. Run a fork through the granita every 20 minutes for approximately 2 hours. Keep in the freezer until ready to serve. (This can be done the day before.)
• Pass the tomatoes through a food mill using the finest attachment, then strain the tomato juice through a fine-meshed sieve. Season with salt (about 6 pinches) and chill in the refrigerator.
• Place a medium sauté pan over medium-high heat; add the olive oil. When warm, fry the garlic until golden; use a slotted spoon to transfer to paper towels. Season with salt and set aside. In the same oil, add the cubed bread and fry until golden. Remove with a slotted spoon, then drain on paper towels and season with salt.
• Ladle the chilled soup into the chilled bowls. Float a large tablespoonful of granita in the center of each bowl. Arrange the garnishes (garlic, bread cubes, shallot, green pepper, chili and cherry tomatoes) around the rims, or serve them separately and pass around at the table.

CUCUMBER AND SAKE GRANITA

Steps:

• 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.
• 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.

CUCUMBER-LIME GRANITA

Steps:

• Line shallow dish with parchment paper. In 2-quart saucepan, beat sugar and water with whisk until blended. Heat to boiling. Reduce heat to medium-low; simmer until mixture becomes a thin syrup. Cool.
• Remove most of peel from cucumbers. With spoon, scoop out seeds. Chop cucumber into cubes.
• In blender, place cucumbers, lime juice and syrup. Cover; blend until smooth. Pour into dish. Cover; freeze 2 to 3 hours or until completely frozen.
• Rake fork through mixture. Serve immediately, or return granita to freezer until ready to serve.

CUCUMBER, GINGER, AND SAKE SANGRIA

Steps:

• Cut cucumber crosswise into three equal pieces. Peel and chop 2 pieces, then put into a blender. Peel 4 lengthwise strips from remaining piece, leaving stripes of green, then halve piece lengthwise and core. Thinly slice crosswise.
• Add water, sugar, fresh ginger, and lemon juice to blender and purée until smooth. Pour through a medium-mesh sieve into a pitcher, then stir in sake, crystallized ginger if using, and cucumber slices. Chill, covered, until ready to serve, up to 2 hours. Serve over ice.

CUCUMBER GRANITA

Steps:

• Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks.
• Puree the cucumbers in a blender (or use an immersion blender) with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
• Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
• To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving. Or use an ice cream scoop or cookie scoop to make small balls of granita to garnish cocktails, cold soup or just as a palate cleanser.

HONEY-DEW AND SAKE GRANITA

Steps:

• To make the granita:
• In a small saucepan combine the sugar and 3-1/2 cups water and bring the mixture to a boil, stirring. In a blender purée the ginger with the syrup, the wine, and the food coloring, chill the mixture until is cold, and stir it. 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. The granita may be made 2 days in advance and kept covered and frozen. Scrape the granita with a fork to lighten the texture.
• 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. Top the other slices with a scoop of the pickled ginger and plum-wine granita.