Prep 30 mins
Cook 0 mins
This is a lovely fresh granita that couldn't be easier to prepare. We like to add a couple of shots of vodka to it just before freezing, to make a more grown up version. Perfect for after a barbecue! Timing does not include 3 hours freezing time.
- In a pan, dissolve the sugar in the water. Bring it to a boil and simmer for a couple of minutes. Remove from the heat, and add the basil leaves. Mix and leave to cool.
- When it is cold, remove the basil leaves and discard them. Add the lime juice, including any fleshy bits, and mix.
- Pour into a large freezer proof container, and put into the freezer.
- Every 15 minutes, for 2 hours, take out of the freezer and mix it up. Then every half an hour until the granita appears grainy and the crystals have been broken down. It should resemble snow or coarse sand.
Loved, loved this...it is mouth puckering good! Just the right amount of yummy refreshing coolness needed for a hot summer day. I used splenda for my sugar and it turned out excellent. You just need to know that sugar and splenda do not weigh the same. I cut the recipe down to serve 2 and my splenda came out to 1/3 cup...so if you make the full recipe I would use 1 cup of Splenda. The photo doesn't do justice to the green color of this dish. The basil add a nice herby flavor. It's a keeper! Thanks for posting :)
Love the basil and lime combo in this tart yet sweet treat. A great palate cleanser that will cool off those hot summer nights. The only change I made was to use Splenda For Baking (different from regular Splenda) instead of regular sugar. Will make again. Thanks for the post.
Tart and sweet and so good and refreshing! I halved the recipe and used 2 limes and 1 big lemon and used basil from the garden. Yum! Thanks! Made for PRMR game.