Here is another dessert I just had to remake for you, it’s one of the handful of desserts I made for the Sushi 101 event that took place a couple of weeks ago and which I didn’t get a chance to photograph.
While roaming arround the sake section at my local World Market and looking for dessert inspiration ingredients for the event, I came across a bottle of Yuzu infuzed rice wine. I immediately picked it up, placed it in my basket, and said to myself… this I bet would make a great granita.
As you can see… my intuition was right. The tart and citrus flavor of the Yuzu makes this granita light and very refreshing, I’m sure you will love it.
Yuzu Rice Wine Granita
2 cups water
1 cup granulated sugar
1 1/2 cups yuzu rice wine
In a small saucepan combine the sugar and water, place over medium heat and stir until sugar is dissolved.
Remove pan from heat, stir in Yuzu Rice Wine and pour into a 9 x 9 freezer-safe pan. Allow the liquid to come to room temperature then place pan on a shelf in the freezer for 1 hour.
Remove from freezer with a fork scrape mixture to form flakes out of the ice crystals. Repeat this step every hour or so until the granita is no longer liquid at least 4-5 hours.
Flake granita with a fork before serving then scoop into a small wine glass.
Note: If you want to burn off some of the alcohol in the Yuzu rice wine you can add it to the saucepan with the water and sugar while it’s still over the flame and stir it occasionally for a couple of minutes. Let it come to room temperature before placing in the freezer.