Yield
Makes about 3 cups; 6 servings
James Carrier

How to Make It

Step 1

Grate 1 tablespoon peel (yellow part only) from about three lemons. Ream juice from enough lemons to make 3/4 cup. In an 8- or 9-inch square baking pan, mix peel, juice, and 1 1/2 cups water.

Step 2

In a food processor or blender, whirl sugar until very fine. Add basil and whirl until very finely minced. Stir sugar mixture into lemon mixture until sugar is dissolved.

Step 3

Cover and freeze mixture until firm, about 6 hours.

Step 4

Scrape the tines of a fork quickly across frozen mixture to break into fluffy granules. Scoop granita into chilled bowls or wine or sherbet glasses and serve immediately.

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