We have a lot of lemon juice after making a batch of limoncello recently. We wanted a lemon dessert that was light and summery and this fit the bill. The recipe below serves about four.
Lemon Basil Granita
- 1 1/3 cup sugar
- 14 basil leaves, torn into large pieces
- 2 cups water
- 2/3 cup lemon juice
In a medium-sized saucepan set over medium heat, combine sugar, basil and water. Heat until just combined. (If you look away and it comes to a boil, it won’t be the end of the world.) Remove mixture from stove and allow to cool completely. Once cool, strain the mix into a shallow pan, discarding the basil leaves and stir in the lemon juice. Freeze, scraping the granita and stirring every hour or so. It should take about four hours to freeze completely, but that will depend largely on how many times you sample the product. Garnish with fresh basil.
Note: Yes, we really love granita around here. In the last year or so, we’ve made grapefruit, strawberry, strawberry balsamic, blackberry honey, coffee, and watermelon. You can find them all here.