Recipe courtesy of Food Network Kitchen
Save Recipe Print
Strawberries With Basil Granita
Total:
3 hr 20 min
Inactive:
3 hr 10 min
Cook:
10 min
Yield:
16 strawberries
Level:
Easy
Total:
3 hr 20 min
Inactive:
3 hr 10 min
Cook:
10 min
Yield:
16 strawberries
Level:
Easy

Ingredients

Directions

Make simple syrup: Combine the sugar and 1 cup water in a saucepan over medium-low heat, stirring until the sugar dissolves.

Bring 1 cup of the simple syrup, the juice and wine to a boil in a saucepan over high heat. Carefully transfer to a blender, add the basil and pulse until smooth (leave the filler cap off to let steam escape). Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every 20 minutes to make it slushy; freeze until ready to serve.

Cut off the tops of the strawberries and trim the bottoms so that they sit upright. Using a small melon baller, scoop out the inside of each strawberry to make a small cup. Fill with a spoonful of the granita.

Serve immediately.

Recipe courtesy of Food Network Magazine

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Strawberry Basil Granita

Recipe courtesy of Turner Broadcasting System

Lemon-Basil Granita

Recipe courtesy of Food Network

Strawberry and Mascarpone Granita

Recipe courtesy of Giada De Laurentiis

Strawberry and Mascarpone Granita

Recipe courtesy of Giada De Laurentiis

Strawberry-Rose Granita

Recipe courtesy of Food Network Kitchen

Strawberry and Mascarpone Granita

Recipe courtesy of Giada De Laurentiis

Rhubarb-Strawberry Granita

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword