Watermelon granite

On the photo below is not a "perfect" cut piece watermelon, no. It is "Suika edges" a summer watermelon jelly, the other dessert is an ice cream, watermelon granite.
What is a granite? Similar to a sorbet only sorbet is frozen in the ice cream maker stirring, and at the granite is avoided. This crystals form and it is not so creamy, actually it is very much like ??? , the Japanese "shaved ice" (Grated ice?).
The name "Granit" derives from the Italian "grano" which means "Grain". Both ice creams are made from fruit juice puree.That watermelon is granite extremely easy, and really very good and he fischend. It also enough to crush it half an hour before eating out of the freezer Push'n, antauen leave and then scraped and with a fork, then it has a very pleasant consistency.

The Suika Kanten is a little more complicated but also not difficult. Actually it should be the second recipe of a small yokan starting with Kingyoku-kan "yokan without Anko" series. Unfortunately much has gone wrong, so I had to transform.
In addition to the relatively well-known yokan from azuki beans there are still some other yokan recipes, the basis is always clear Kingyoku-kan: edges is dissolved in the water and cooked with sugar and Mizuame. Add other ingredients, aroma or how here called fruit juice, such Kajitsu-Kan (fruit yokan). My problems began unfortunately with edge location to establish good Kingyoku-kan, man apparently necessarily needs Ito edges. The Kingyoku kan produced with Flock edges was incredibly hard as a Board.The watermelon edges should have also a lower green layer (the "shell" of watermelon) from Yoshino-kan yokan otherwise with KUZU strength.Unfortunately the layer has not set at all and has come up with the upper verbunden.Ultimately the Suika a dessert as fruit yokan is much more edges.Further attempts at the schedule again... but both tastes fantastic!

500 g watermelon
50 g sugar
50 ml water
Lemon juice of lemon
2-3 El de Cassis liqueur (or raspberry spirit) cream cherry/Strawberry Syrup, possible
As "Cores": Kuro Mame AMA-ni or black tapioca pearls

Quantities are only something like, depends on how much watermelon is processed.
You can improve the granite with frozen raspberries or strawberries if the watermelon is less aromatic.
The alcohol provides, as well as the sugar not only for the taste but also for the frozen sorbet/granite is not too hard.

Make a syrup of sugar and water: boil water, sugar melt.Allow to cool.

Remove cut watermelon and pulp in a food processor cores type, I've caught a variety that had hardly.Add a smooth puree pulp, add sugar syrup, lemon juice, Cassislik?r or syrup, and try to own taste even to sweet or more lemon juice.The food processor times briefly power so that everything is well mixed.

The fruit puree in a flat, wide vessel type from stainless steel, then it freezes fast.Let take after a few hours from the freezer, antauen and scraped the granite with fork crush to make it creamy.Serve with sweet, black soybeans or tapioca pearls as "Melon seeds".

If you do the ice on the previous day, it is very firmly be chilled like a block.Thats not bad here simply antauen 30 minutes can be and mash with a fork / mix to break the water crystals.

700 ml juice of watermelon
150 ml water
3 g / 2 large EL edge flakes
2 EL Mizuame
50 ml sugar
Lemon juice of ? lemon
Some black soybeans, Kuro-mame ama-ni or black tapioca pearls

KUZU-kan:
20 g KUZU strength
200 ml water
1 g edge flakes
30 g sugar
2 Tsp Matcha

Black tapioca pearls: when token gives it a very good instructions and more info: base recipe: Asian bubble tea

The information of the KUZU kan not please, that is "for me" as notes.It has gone so terribly wrong.
The flesh of watermelon in a food processor type, here you must not remove the cores.Quite coarse pur?e everything.By pressing a Kuechensieb(muss_nicht_fein_sein,_ganz_normales_Sieb_eben) / pour and the watermelon juice field, the rough flesh remains in the Sieb(das_habe_ich_einfach_aufgegessen,_war_noch_sehr_gut,_eventuell_auch_indas_Granite_untermischen??).Gauge the amount of juice, lemon juice and add to the page.

Edges to establish Base:
Good, quiet water along with the edge flakes slowly over medium heat, Cook, until the flakes dissolve, Cook for 2 minutes.Add sugar and Mizuame.
The Kan somewhat cool, and gradually (always at the 200 ml) juice stir the watermelons, it comes here, on the one hand the juice is heated too much, on the other hand the edge liquid cools too quickly.Edges begins to gel at 43 ? C, the temperature must not fall.I have made on the stove off but also occasionally heated it again shortly.

At this point the jelly also try more sugar or lemon juice is necessary.Pour the fruit edge mix in a Nagashikan or other form and some of the Kuro-mame or tapioca pearls spread over the surface.Pour may need a little fruit edges and again distribute the beans so that they show a little figure.

Small pieces cut stellen.In serve the edges for several hours in the refrigerator.
It is very soft and "melting", I found excellent taste and consistency.

This "ice cream" is actually a martini glass, which consists of 2 parts: below ice cubes come in, so keeping it cold.The actual drink comes in at the upper glass, for me it's the sorbet.I am looking for since longer after ice-cream sundaes, holding longer cold ice there is always a giant hustle and bustle during shooting, because it melts as soon...

The Ka(n)tastrophe: completely misslungenes Kingyoku Kan and melons Kan disaster.For you, Haruko.