Basil Plum Granita

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 5 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 215
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 56.3g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 74mg
  • Calcium: 19mg

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. 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. 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.
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