Wasabi Sake Granita

Serve this fluffy, yet tangy granita as a curious treat to greet guests or a spicy digestif to finish the night.

Serves 1

• 2 cups 2 day Oak Bottle aged sake in refrigerator
• 1 cup organic sugar
• 12 wasabi leaves (or ½ T powder)
• ⅓ cup basil leaves

Preparation 

Purée sake, sugar, wasabi and basil in a blender. Pour into a 9″ × 13″ baking dish, spread, cover and place in freezer. With a fork, stir mixture every 30-45 minutes, scraping edges and breaking up any ice chunks as the mixture freezes. Granita will be slushy and frozen after about 3 hours. Serve from the freezer. Use an ice cream scoop if you’d like the granita to appear “rounded”. We suggest presenting long-stemmed, glasses as shown in photo.

Tip: If you can get your hands on an anti-griddle, it creates even more time-efficiency.