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Photo: Anna Williams; Styling: Pam Morris Photo by: Photo: Anna Williams; Styling: Pam Morris

Basil Plum Granita

Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.

Cooking Light JULY 2011

  • Yield: 4 servings (serving size: about 1 cup)
  • Hands-on:20 Minutes
  • Total:5 Hours, 20 Minutes

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.

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
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Basil Plum Granita recipe

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