Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.
1 cup water
2/3 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
5 whole allspice
1 1/2 pounds black plums, quartered and pitted
2 tablespoons fresh lime juice
3/4 cup basil leaves
How to Make It
Place first 6 ingredients in a large saucepan over medium-high heat; bring to a boil. Reduce heat; simmer for 15 minutes or until plums begin to fall apart, stirring occasionally. Place pan in a large ice-filled bowl; cool completely, stirring occasionally. Discard allspice.
Place the plum mixture, lime juice, and basil in a blender; process until well blended. Press the plum mixture through a fine sieve over a bowl, and discard solids. Pour the mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape with a fork, crushing any lumps. Freeze for 3 hours, scraping with a fork every hour, or until completely frozen.
I thought this was a wonderfully delicious, uber summery recipe. Tangy & sweet, almost like a beautiful, deep purple sweet and sour! Yum is all I can say (I made it as a sorbet in my ice cream maker instead of a granita)