This Lemon and Basil Granita is the ultimate summery treat that manages to be both refreshing and sophisticated, with tart citrus and fragrant basil coming together in every icy bite. A classic Italian dessert, granita is all about simplicity and letting beautiful ingredients shine, and this version is a celebration of zesty lemons and freshly picked basil that’s as easy to make as it is impressive to serve. Whether you’re entertaining guests or spoiling yourself on a warm day, this icy confection hits all the right notes—sweet, tangy, herbal, and oh-so-cool. If you’ve never experienced the magic of spooning into a Lemon and Basil Granita before, you’re in for a delicious revelation!
Ingredients You’ll Need
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For the Granita:
- 2 cups water
- 1 cup granulated sugar
- 1 cup fresh lemon juice (about 4–5 lemons)
- 2 teaspoons lemon zest
- 1/4 cup fresh basil leaves, chopped
For Garnish:
- Extra basil leaves
How to Make Lemon and Basil Granita
Step 1: Make the Simple Syrup
Start by welcoming those bright flavors into a gentle, sweet base. Combine the water and sugar in a small saucepan over medium heat, giving it a stir until the sugar grains melt away and the syrup turns clear. As soon as it’s fully dissolved, remove the saucepan from the heat—no need to boil, just enough to merge everything.
Step 2: Steep the Basil
Quickly toss in the freshly chopped basil leaves while your syrup is still steamy and aromatic. Letting the basil steep for about 10 minutes infuses the simple syrup with an herbaceous, garden-fresh layer that makes this Lemon and Basil Granita uniquely special. After the wait, strain the syrup to remove the basil, pressing gently to extract every hint of flavor, then discard the leaves.
Step 3: Add Lemon Juice and Zest
Now it’s time for the star players: whisk the fresh lemon juice and zest into your cooled basil syrup. You’ll notice the aroma change instantly—think of it as pure summer in a bowl! Be sure to use both the juice and the zest to capture all the zingy, aromatic oils from the lemon.
Step 4: Freeze and Fluff
Pour the bright, fragrant mixture into a shallow baking dish and set it in the freezer. After 45 minutes, you’ll see icy edges forming—grab a fork and vigorously scrape the mixture to break up the ice. This is how you create those classic, sparkling granita crystals. Return it to the freezer, scraping every 30 minutes for another 2–3 hours until the Lemon and Basil Granita is airy, fluffy, and fully frozen.
Step 5: Serve and Savor
Spoon your finished granita into chilled glasses or bowls, towering each portion high. If you love a pretty presentation, top with a basil leaf or tiny twist of lemon zest. Scoop, taste, and let the cool, vibrant flavors transport you straight to a sunlit Italian piazza!
How to Serve Lemon and Basil Granita
Garnishes
A sprig of fresh basil on top of each serving is both fragrant and beautiful—your guests will catch a whiff before even tasting. You can also sprinkle a few extra flecks of lemon zest for a pop of color and brightness, or try a light dusting of powdered sugar for an elegant finish.
Side Dishes
Lemon and Basil Granita pairs beautifully with buttery shortbread cookies, almond biscotti, or a platter of ripe summer berries. The contrast of crisp, delicate cookies or juicy fruit highlights the granita’s light texture and zippy flavor, making it a dreamy end to any meal.
Creative Ways to Present
Up your granita game by serving it in hollowed-out lemon shells or tiny vintage teacups for a bit of whimsy. For an extra-special party, top each portion with a splash of sparkling wine or prosecco—suddenly, you’ve got a frozen cocktail worthy of any celebration. Little glass jars or coupe glasses also spotlight the beautiful, icy texture and vibrant color.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lemon and Basil Granita, simply cover the baking dish tightly with plastic wrap or scoop the granita into an airtight container. It’ll keep in the freezer for up to a week, though the texture is at its fluffiest within the first 2–3 days.
Freezing
When stored properly, your Lemon and Basil Granita holds its delicate, crystalline texture and fresh taste. For best results, scrape the granita every so often as it freezes to maintain its signature flakes, and always keep it tightly covered to prevent freezer odors from sneaking in.
Reheating
No need for reheating here—it’s all about that frosty charm! If your granita becomes very hard, just let it sit at room temperature for a few minutes, then scrape with a fork to fluff it up again. You’ll have perfect, spoonable crystals in no time.
FAQs
Can I use lime or orange juice instead of lemon?
Absolutely! Lime juice will give your granita a zingy, tropical edge, while orange juice will make it a touch sweeter and softer. Or, try mixing half lemon and half orange juice for a lovely citrus blend if you want a milder taste.
Do I need an ice cream maker for this granita?
No special equipment required! The beauty of Lemon and Basil Granita is in its simplicity—just a fork, a shallow pan, and your freezer do all the work for you, creating those signature, fluffy ice crystals.
How can I make the basil flavor stronger or milder?
To amp up the basil, simply add more leaves or let them steep a bit longer in the hot syrup before straining. For a lighter touch, reduce the amount or steep for less time. The beauty of this recipe is how easily it adjusts to your preferences!
Is this recipe suitable for vegans and gluten-free diets?
Yes, Lemon and Basil Granita is naturally vegan and gluten-free—there are no dairy, eggs, or grains involved, making it a crowd-pleasing option for just about any guest or sweet tooth.
Can I prepare Lemon and Basil Granita ahead of time for a party?
Definitely! Make it the day before and keep it fluffed and frozen. Right before serving, scrape it again with a fork for the softest texture, and garnish just before bringing it to the table for that “wow” factor.
Final Thoughts
If you’re craving a dessert that’s light, bright, and packed with delightful flavor, you absolutely have to try making Lemon and Basil Granita at home. Whether you scoop it up for a casual afternoon refreshment or serve it as the grand finale to a dinner with friends, this easy treat always brings a bit of sparkle to the table—so gather your lemons and basil, and get ready to fall in love!
Print
Lemon and Basil Granita Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (plus freezing)
- Yield: 6 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
- Diet: Vegan, Gluten-Free
Description
Enjoy the refreshing taste of Lemon and Basil Granita, a light and citrusy frozen dessert perfect for hot summer days. This Italian-inspired treat combines the zing of fresh lemon with the subtle sweetness of basil for a delightful palate cleanser.
Ingredients
For the Granita:
- 2 cups water
- 1 cup granulated sugar
- 1 cup fresh lemon juice (about 4–5 lemons)
- 2 teaspoons lemon zest
- 1/4 cup fresh basil leaves, chopped
For Garnish:
- Extra basil leaves
Instructions
- In a small saucepan, combine water and sugar over medium heat. Stir until sugar is fully dissolved, then remove from heat.
- Add the chopped basil to the hot syrup and let steep for 10 minutes. Strain the syrup into a medium bowl, discarding the basil leaves.
- Stir in the lemon juice and zest.
- Pour the mixture into a shallow baking dish and place in the freezer.
- After 45 minutes, use a fork to scrape the mixture, breaking up any ice crystals. Repeat this every 30 minutes for 2–3 hours until the granita is fluffy and fully frozen.
- Serve in chilled glasses, garnished with fresh basil leaves if desired.
Notes
- For a lighter flavor, use half lemon juice and half orange juice.
- You can also infuse the syrup with mint instead of basil for a different twist.
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 26 g
- Sodium: 2 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
