GOODNESS
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
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Recipe

Honey-Dew and Sake Granita

serves
prep time: 10
cook time: 420

ingredients

  • 1/2 cup sugar
  • the flesh of a 3 pounds honeydew melon plus, if desired, 8 thin round slices of honeydew melon for garnish
  • 1/4 cup sake
  • 2 teaspoons fresh lime juice
  • pickled ginger and plum-wine granita:
  • 2/3 cup sugar
  • 2 tablespoons pickled ginger slices (available at Asian markets and some supermarkets), rinsed
  • 1/4 cup plum wine
  • 1 dash of red food coloring if desired

directions

In a small saucepan combine the sugar and 1 cup water and bring the mixture to a boil, stirring. In a blender puree the honeydew flesh with the syrup, the sake, and the lime juice. 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 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.

To make the granita:

In a small saucepan combine the sugar and 2 cups water and bring the mixture to a boil, stirring. In a blender puree 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 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.