Basil-Lemon Granita

James Carrier

Only 3 ingredients needed for this company-friendly after-dinner treat. Fresh lemon zest and juice offer a tart flavor that pairs well with the sugar and fresh mint. This summery make-ahead dessert offers a healthy dose of antioxidants from the lemons and basil. Notes: Lemon basil makes a nice alternative to regular basil in this granita. You can make the granita (through step 3) up to 1 week ahead; freeze airtight.

Yield: Makes about 3 cups; 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 0.0%
  • Protein: 0.2g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 25g
  • Fiber: 0.4g
  • Sodium: 0.8mg
  • Cholesterol: 0.0mg

Ingredients

  • 4 to 5 lemons (1 1/3 lb. total), rinsed
  • 2/3 cup sugar
  • 1/3 cup minced fresh basil leaves (see notes)

Preparation

  1. 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.
  2. 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.
  3. 3. Cover and freeze mixture until firm, about 6 hours.
  4. 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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