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Sweet Basil Granita with Strawberries
Granita
- 3 cups water
- 2/3 cup sugar
- 1½ cups packed fresh basil leaves
- ¼ cup freshly squeezed lime juice
Strawberries
- 1 pound ripe strawberries, quartered
- superfine sugar, if needed
- a few fresh mint leaves, cut chiffonade
- a few fresh basil leaves, cut chiffonade
For the granita
- Combine the water and 2/3 cup sugar in a saucepan and simmer over medium heat until the sugar has completely dissolved. Pour into a metal bowl set over a larger bowl of ice until the syrup is cold. Puree the syrup with the basil and the lime juice until smooth.
- Pour the mixture into a glass baking dish, cover with foil and freeze until firm, at least 5-6 hours.
To Assemble
- Arrange the berries in dessert dishes or large martini glasses and sprinkle with the superfine sugar, if needed. Scrape the granite with a fork to create icy crumbles and spoon then on top of the berries. Garnish with the mint and basil chiffonade and serve right away.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/