Basil Plum Granita

Basil Plum Granita Recipe
Photo: Anna Williams; Styling: Pam Morris
Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.

Yield:

4 servings (serving size: about 1 cup)
Total time: 5 Hours, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 5 Hours, 20 Minutes

Nutritional 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

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

Preparation

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.

Paul Grimes,

Cooking Light

July 2011
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