Australian Gourmet Traveller - (11)November 2019 (1)

GOURMET TRAVELLER 127

30 mlsake
15 mlsparklingwine
4 dropsofsalinesolution
(seenote)
Rosemarysprig,togarnish
GRAPEFRUITGRANITA
250 gmcastersugar
Finelygratedzestand
juicefrom5 grapefruit
150 mlquinquina
1 eggwhite

1 Forgrapefruitgranita,
dissolvesugarin250mlwater
ina saucepanoverlowheat,
thenremovefromheatand
cool.If youhavea 1 litrecream
charger,addgrapefruitzest
andjuiceandquinquinainto
thecanister,thendouble-
chargecanisterandshakefor
5 minutesbeforeexpressing
thegas.Strainthrougha
fine-meshsieve,discarding
zest,andreturnliquidtothe
canisterwithsugarsyrupand
eggwhite.Double-charge
canisteragain,shakefor
2 minutes,thendischarge
onto a baking tray.

If youdon’thavea cream

charger,combinegrapefruit

zestandjuiceandquinquina

ina bowlandleavetosoak

intherefrigeratorfor4 hours.

Strainthrougha fine-mesh

sieve,discardingzest,then

combinewithsugarsyrupand

eggwhite.Whiskfor2 minutes,

thentransferontoa baking

tray.Transfertraytothefreezer

andleavefor3 hours(every

30 minutes,removegranita

fromthefreezerandscrape

intocrystalswitha forkto

aeratesothatit doesn’tfreeze

inchunks).Grapefruitgranita

willkeepcoveredandfrozen

for2 months.Makes500gm.

2 For1 serve,combinesake,

wineandsalinesolutionin a

smallglass.Topwith2 tbsp

granitaandgarnishwith

rosemary.Servewitha spoon

anda straw(notplasticones!).

NoteTomakesalinesolution,

dissolveone-partsaltflakes

in five-partswater (no heat

required).➤

SakeSnowCone

“Sakedoesn’thavetobeoneofthosethingsthatyouonlyhaveat
a Japaneserestaurant,”saysByrne.“Itmakesfora greatcocktailas
it offerssomethingthatis notcommonlyfoundinanyotherliquor:
umami.Believeit ornot,sakeis producedincountriesotherthan
Japan.It mighttakea bitmoredigging,butseeif youcanfinda local
one.It’salsoimportanttonotethat,dependingonthesweetness
of the grapefruit, you may need to adjust the quantity of sugar.”