Description
This refreshing Lemon and Basil Granita is a perfect icy treat combining zesty lemon juice with aromatic fresh basil. Light and fluffy with a bright citrus flavor and hints of herbal freshness, this granita is an easy no-bake frozen dessert ideal for hot days or as a palate cleanser. Made from a simple lemon-basil syrup frozen and scraped to create delicate icy flakes, it’s a delightful way to cool down with a sophisticated twist.
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 the Simple Syrup: In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely forming a clear simple syrup. Remove the pan from heat and allow the syrup to cool to room temperature.
- Blend Ingredients: In a blender, add the cooled simple syrup, fresh lemon juice, fresh basil leaves, lemon zest, and a pinch of salt. Blend all ingredients together until the mixture is completely smooth and the basil is finely incorporated.
- Strain the Mixture: Pour the blended mixture through a fine mesh sieve or strainer into a shallow wide dish. This will remove any basil solids and seeds, leaving a smooth liquid ideal for freezing.
- Freeze and Scrape: Place the shallow dish in the freezer. After 30 minutes, use a fork to scrape the partially frozen mixture to break up ice crystals and incorporate air. Repeat scraping every 30 minutes for about 2 to 3 hours until the granita is fully frozen and fluffy with flaky ice crystals.
- Serve: Once the granita has achieved a light, airy texture, scoop it into chilled bowls or glasses. Fluff the granita with a fork just before serving to enhance its delicate texture and enjoy immediately.
Notes
- Use freshly squeezed lemon juice for the best flavor and brightness.
- Basil leaves add a unique herbal note; make sure they are fresh and bright green.
- Regular scraping during freezing is crucial to achieve the signature flaky texture.
- Store any leftover granita in the freezer covered tightly and scrape again before serving.
- This recipe is naturally gluten free and vegetarian-friendly.
