Lemon-Basil Granita
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 233
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 52
- Dietary Fiber
- 0
- Sugar
- 50
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 1
- Total: 5 hr 20 min (includes cooling, steeping and freezing)
- Active: 15 min
Ingredients
1 cup sugar
2 cups loosely packed fresh basil leaves, plus small leaves for garnish
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1/4 cup vodka, optional
Directions
- Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
- Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
- Serve the granita in chilled glasses, garnished with the small basil leaves.