This is part of the Amazake project.
Background
Amazake has high levels of glucose, which make it a compelling candidate for frozen desserts like sorbet or ice cream. Additionally, the sweetness and funk of amazake gets mellowed and drawn out when frozen, contributing to a more surprising and gradual sensory experience.
Trials
Cucumber, Lime and Amazake Granita
In our first trial of a frozen amazake, we test a granita, which can be part of a dessert or a intermezzo.
Take a base amazake (liquids and solids), blend with cucmber juice, lemon verbena, and mint. Freeze. Scrape. Top with lime zest and a healthy amount of lime juice.
The acidity of the lime, with the buttermilk-y and cold amazake, and the light flavor of cucumber and mint makes a fantastic trasnition between courses
Notes and Observations
- Lacto fermented amazake may also make a great granita.