Basil-Lemon Granita

Only 3 ingredients needed for this company-friendly after-dinner treat. Fresh lemon zest and juice offer a tart flavor that pairs well with the sugar and fresh mint. This summery make-ahead dessert offers a healthy dose of antioxidants from the lemons and basil. Notes: Lemon basil makes a nice alternative to regular basil in this granita. You can make the granita (through step 3) up to 1 week ahead; freeze airtight.

Step 1

Grate 1 tablespoon peel (yellow part only) from about three lemons. Ream juice from enough lemons to make 3/4 cup. In an 8- or 9-inch square baking pan, mix peel, juice, and 1 1/2 cups water.

Step 2

In a food processor or blender, whirl sugar until very fine. Add basil and whirl until very finely minced. Stir sugar mixture into lemon mixture until sugar is dissolved.

Step 3

Cover and freeze mixture until firm, about 6 hours.

Step 4

Scrape the tines of a fork quickly across frozen mixture to break into fluffy granules. Scoop granita into chilled bowls or wine or sherbet glasses and serve immediately.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 96Calories from Fat 0.0

% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 25g9%

Dietary Fiber 0.4g2%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Basil-Lemon Granita