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Basil Plum Granita

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 20 mins
Total time 5 hrs, 20 mins
Yield 4 servings (serving size: about 1 cup)
Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.

Ingredients

  • 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

Nutrition Information

  • calories 215
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1.4 g
  • carbohydrate 56.3 g
  • fiber 2.7 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 74 mg
  • calcium 19 mg

How to Make It

  1. 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.

  2. 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.