Description
This refreshing Lemon and Basil Granita combines zesty lemon juice with aromatic fresh basil, creating a light and icy dessert perfect for warm weather. The sweet simple syrup balances the tartness, while the freezing and scraping process results in a flaky, fluffy texture that’s delightful on the palate.
Ingredients
Scale
Granita Base
- 1 cup water
- 1 cup granulated sugar
- 1 cup fresh lemon juice (approximately 4-6 lemons)
- 1 cup fresh basil leaves, packed
- Zest of 2 lemons
- A pinch of salt
Instructions
- Make Simple Syrup: In a small saucepan, combine the water and sugar. Heat over medium heat until the sugar dissolves completely, creating a simple syrup. Remove from heat and allow it to cool.
- Blend Ingredients: In a blender, combine the cooled simple syrup, fresh lemon juice, basil leaves, lemon zest, and a pinch of salt. Blend until smooth.
- Strain Mixture: Strain the blended mixture into a shallow dish to remove the basil leaves and any solids, ensuring a smooth texture for the granita.
- Freeze and Scrape: Place the shallow dish in the freezer. After 30 minutes, use a fork to scrape the mixture to begin creating a flaky texture. Continue scraping every 30 minutes until the granita is fully frozen and fluffy, about 2-3 hours total freezing time.
- Serve: Once the granita reaches the desired light and airy texture, serve it in chilled bowls or glasses. Fluff the granita with a fork just before serving to enhance its flaky consistency.
Notes
- For best basil flavor, use fresh, vibrant basil leaves.
- Ensure the simple syrup is completely cooled before blending to preserve freshness.
- Scraping is key to achieving the granita’s signature flaky texture; do not skip this step.
- You can adjust sugar to taste if you prefer a less sweet or more tart granita.
- Store leftover granita in the freezer; scrape again before serving to restore texture.
