Basil-Lemon Granita
James Carrier
Only 3 ingredients needed for this company-friendly after-dinner treat. Fresh lemon zest and juice offer a tart flavor that pairs well with the sugar and fresh mint. This summery make-ahead dessert offers a healthy dose of antioxidants from the lemons and basil. Notes: Lemon basil makes a nice alternative to regular basil in this granita. You can make the granita (through step 3) up to 1 week ahead; freeze airtight.
How to Make It
Step 1
1
Grate 1 tablespoon peel (yellow part only) from about three lemons. Ream juice from enough lemons to make 3/4 cup. In an 8- or 9-inch square baking pan, mix peel, juice, and 1 1/2 cups water.
Step 2
2
In a food processor or blender, whirl sugar until very fine. Add basil and whirl until very finely minced. Stir sugar mixture into lemon mixture until sugar is dissolved.
Step 3
3
Cover and freeze mixture until firm, about 6 hours.
Step 4
4
Scrape the tines of a fork quickly across frozen mixture to break into fluffy granules. Scoop granita into chilled bowls or wine or sherbet glasses and serve immediately.
Ingredients
4 to 5 lemons (1 1/3 lb. total), rinsed
2/3 cup sugar
1/3 cup minced fresh basil leaves (see notes)
Directions
Step 1
1
Grate 1 tablespoon peel (yellow part only) from about three lemons. Ream juice from enough lemons to make 3/4 cup. In an 8- or 9-inch square baking pan, mix peel, juice, and 1 1/2 cups water.
Step 2
2
In a food processor or blender, whirl sugar until very fine. Add basil and whirl until very finely minced. Stir sugar mixture into lemon mixture until sugar is dissolved.
Step 3
3
Cover and freeze mixture until firm, about 6 hours.
Step 4
4
Scrape the tines of a fork quickly across frozen mixture to break into fluffy granules. Scoop granita into chilled bowls or wine or sherbet glasses and serve immediately.
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