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

Scale

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

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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.