Wasabi Mint Granita

wasabi mint granita
See the RecipeHelen Rosner

Wasabi—a zesty cousin of horseradish—adds a palate-cleansing herbaceousness and a slight tingle of heat to this lightly sweet, refreshing shaved ice dessert. While in the past wasabi has rarely been grown outside of Japan, it's beginning to be cultivated in the U.S. by growers such as Frog Eyes Wasabi. This recipe first appeared in the tablet edition of our June/July 2014 issue with Adrian J.S. Hale's story "Mean Green."

Wasabi Mint Granita
Wasabi—a zesty cousin of horseradish—adds a palate-cleansing herbaceousness and a slight tingle of heat to this lightly sweet, refreshing shaved ice dessert.
Yield: makes 5 Cups

Ingredients

  • 2 cups sake
  • 1 cup sugar
  • 12 wasabi leaves
  • 13 cup fresh mint leaves
  • 1 cup seltzer

Instructions

  1. Purée juice, sugar, wasabi, mint, and ½ cup water in a blender; stir in seltzer. Pour into a 9" × 13" baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes until granita is slushy and frozen, about 3 hours.