Cucumber and Sake Granita

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

1. In a blender, puree the sugar and 1/4 cup water on high for 2 minutes.
2. Scrape down the sides, let rest for a minute and then puree again for 30 seconds.
3. Add the cucumbers, melon, lime juice, sake and a pinch of salt.
4. Puree the mixture until smooth, then strain through a fine-mesh sieve set over a large baking dish.
5. Freeze the mixture.
6. Scrape with a fork until light and fluffy, like fresh snow.
7. Serve in small bowls or glasses, topped with a light sprinkle of sea salt and shiso leaf.

sugar, cucumbers, honeydew melon, lime juice, sake, salt, shiso leaves

Taken from cooking.nytimes.com/recipes/11330 (may not work)