If you’re looking to wow your taste buds and refresh your palate with something truly delightful, then this Lemon and Basil Granita Recipe is exactly what you need. This icy, herbaceous treat combines the bright zing of fresh lemons with the aromatic freshness of basil, delivering a perfect balance of tart and sweet with every spoonful. Light, fluffy, and bursting with natural flavors, this granita is a stunning way to cool down on a warm day or impress guests with a simple yet sophisticated dessert. Let me walk you through how easy and rewarding it is to make this gem from scratch!
Ingredients You’ll Need
This Lemon and Basil Granita Recipe relies on just a handful of fresh and pantry staples, each carefully chosen to create a harmonious blend of flavors and textures. Every ingredient plays a special role, whether it’s adding brightness, sweetness, or that irresistible herbal note.
- Water: The base that dilutes and balances the syrup to just the right consistency.
- Granulated sugar: Sweetens the granita evenly, offsetting the lemon’s tartness perfectly.
- Fresh lemon juice: Brings that vibrant, zesty punch crucial for the iconic flavor of this recipe.
- Fresh basil leaves: Infuse a refreshing, slightly peppery herbal aroma that elevates the entire dish.
- Lemon zest: Adds intense lemon fragrance and a bit of texture contrast for an extra layer of citrus magic.
- Pinch of salt: Enhances the flavors, balancing sweetness and acidity beautifully.
How to Make Lemon and Basil Granita Recipe
Step 1: Prepare the Simple Syrup
Start by combining water and granulated sugar in a small saucepan over medium heat. Stir gently until the sugar fully dissolves, turning into a clear, sweet syrup. This step is crucial because a smooth, well-balanced simple syrup ensures your granita freezes evenly with the perfect texture, so don’t rush it! Let the syrup cool completely before moving forward.
Step 2: Blend the Flavors Together
Once your syrup has cooled, toss it into a blender along with fresh lemon juice, a generous pack of basil leaves, the zest from two lemons, and a pinch of salt. Blend everything until the mixture is completely smooth – this infuses the refreshing basil deep into the lemony sweetness. The vibrant green from the basil also hints at the beautiful herbal notes to come.
Step 3: Strain to a Smooth Finish
Straining the blended mixture into a shallow dish is an important step. Use a fine mesh sieve to catch any basil bits or pulp, leaving you with a silky, smooth base for your granita. This ensures a clean, crisp texture rather than a chunky or uneven freeze. Your frozen dessert is going to look just as delicious as it tastes!
Step 4: Freeze and Flake
Place the shallow dish into the freezer. After about 30 minutes, use a fork to scrape the ice crystals that start to form along the edges. Repeat this scraping every half hour for 2 to 3 hours until the granita fully freezes and has that signature light, flaky texture. This process breaks up large ice crystals and creates the fluffy, snow-like consistency that makes granita so special and refreshing.
Step 5: Serve and Enjoy
Just before serving, fluff the granita one more time with a fork to lift those delicate ice flakes. Spoon it into chilled bowls or pretty glasses to keep things cool longer, and get ready to indulge in the perfect combination of tart lemon tang and fresh basil allure. This summery treat is sure to become your new favorite!
How to Serve Lemon and Basil Granita Recipe
Garnishes
Elevate your Lemon and Basil Granita Recipe with a few thoughtful garnishes—a small sprig of fresh basil or a thin lemon twist makes a lovely visual and aromatic touch. For extra flair, consider sprinkling a bit of finely grated lemon zest on top or adding a few edible flowers for a burst of color and charm.
Side Dishes
While this granita shines on its own as a palate-cleansing dessert, it pairs beautifully with light dishes like grilled seafood or chicken, or a refreshing summer salad. Think of it as the perfect finale to a Mediterranean-inspired meal or an elegant summer dinner party.
Creative Ways to Present
For a creative twist, layer your Lemon and Basil Granita Recipe between dollops of whipped cream or serve it alongside a scoop of vanilla gelato. You can also freeze it in small decorative molds for individual servings or create colorful cocktails by adding a spoonful to sparkling water or white wine for an instant spritz upgrade!
Make Ahead and Storage
Storing Leftovers
If you have any granita left after serving, keep it covered in an airtight container in the freezer. It’s best enjoyed within a week to maintain its fresh flavors and fluffy texture, as granitas tend to harden over time.
Freezing
This recipe is perfect for freezing since granita is an iced dessert by nature. Just follow the freezing and scraping steps, and store the finished granita in a freezer-safe dish with a lid or airtight wrap. Avoid long-term freezer storage beyond a couple of weeks to preserve the bright lemon and fragrant basil notes.
Reheating
Granita is not meant to be reheated; the joy comes from its icy, flaky consistency. If it becomes too hard in the freezer, let it sit at room temperature for 5 to 10 minutes before fluffing again with a fork to restore its light texture and delicious taste.
FAQs
Can I use dried basil instead of fresh in the Lemon and Basil Granita Recipe?
Fresh basil is key to getting that vibrant, herbal freshness which dried basil cannot replicate. For best flavor and aroma, stick to fresh basil leaves whenever possible.
How long does it take to freeze the granita fully?
Typically, the granita will be ready in about 2 to 3 hours, with intermittent scraping every 30 minutes to create the perfect flaky texture.
Is there a way to make this recipe less sweet?
Absolutely! You can reduce the sugar by up to a quarter cup if you prefer a tarter granita, but keep in mind the sugar also helps create a pleasant texture, so don’t remove too much.
Can I substitute lemon with lime or another citrus?
Lime works beautifully and gives a slightly different but equally refreshing twist. Grapefruit or orange would change the flavor profile significantly but can be experimented with for a unique granita experience.
What is the best way to serve this granita for a party?
Serve it in small, chilled glasses or pretty bowls with delicate garnishes like basil sprigs or lemon curls. Offering mini spoons alongside makes it a delightful, refreshing palate cleanser between meal courses.
Final Thoughts
Making this Lemon and Basil Granita Recipe is such a joyful experience, and the results are downright magical—a gorgeous balance of sweet, tart, and herbaceous all frozen into one irresistible treat. Whether you’re cooling off on a sunny afternoon or impressing friends with a homemade dessert, this granita will quickly become your go-to favorite. Don’t hesitate to try it yourself and savor every refreshing spoonful!
Print
Lemon and Basil Granita Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes (excluding freezing time)
- Total Time: 3 hours 15 minutes (including freezing and scraping time)
- Yield: 4 to 4.5 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
- Diet: Vegetarian
Description
This refreshing Lemon and Basil Granita is a delightful frozen dessert combining tart lemon juice with aromatic fresh basil. Perfect for warming days, this easy-to-make granita features a simple syrup base mixed with lemon zest and a pinch of salt, frozen and scraped to create a light, flaky texture. It’s a vibrant, palate-cleansing treat that balances tangy citrus and herbaceous notes beautifully.
Ingredients
Granita Base
- 1 cup water
- 1 cup granulated sugar
Flavorings
- 1 cup fresh lemon juice (approximately 4–6 lemons)
- 1 cup fresh basil leaves, packed
- Zest of 2 lemons
- A pinch of salt
Instructions
- Make the Simple Syrup: In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely into a clear syrup. Remove from heat and allow the syrup to cool to room temperature.
- Blend the Ingredients: Transfer the cooled simple syrup to a blender along with the fresh lemon juice, packed basil leaves, lemon zest, and a pinch of salt. Blend all ingredients until the mixture is smooth and the basil is well incorporated.
- Strain the Mixture: Pour the blended liquid through a fine-mesh strainer into a shallow baking dish or pan. This step removes basil leaves and any pulp, ensuring a smooth granita texture.
- Freeze and Scrape: Place the dish in the freezer. After 30 minutes, use a fork to scrape and fluff the partially frozen mixture, breaking up ice crystals. Repeat this scraping process every 30 minutes for about 2 to 3 hours, until the granita forms flaky, icy crystals throughout.
- Serve: Once fully frozen and fluffy, spoon the granita into chilled bowls or glasses. Just before serving, fluff the granita again with a fork to maintain its light, airy texture. Enjoy immediately.
Notes
- For best flavor, use freshly squeezed lemon juice and fresh basil leaves.
- Ensure the simple syrup is completely cooled before blending to preserve the fresh flavors.
- Regular scraping is crucial to prevent large ice crystals and create the signature granita texture.
- Granita can be prepared a day in advance; keep it covered in the freezer and scrape again before serving.
