While basil is a more classic pairing, the mint in our yard has already reached gargantuan proportions. It worked wonderfully with the balsamic and local strawberries.
Strawberry Balsamic Granita
- 1 cup hot water
- 2/3- 3/4 cup sugar
- 2 tbsp balsamic vinegar
- 2 tbsp mint or basil leaves (whole or torn roughly)
- 3 cups strawberries
Stir sugar and water, until sugar is dissolved. Puree berries and simple syrup with herbs and balsamic. Pour into an 8-inch pan and cover with foil and place in freezer. When icy around edges, stir and place back in the freezer. Repeat a few times. To serve, scrape top and scoop icy shavings into dessert bowls.