Best Basil And Lime Granita Recipes

BASIL AND LIME GRANITA

Steps:

• 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.
• Enjoy!

LEMON-BASIL GRANITA

Steps:

• Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
• Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
• Serve the granita in chilled glasses, garnished with the small basil leaves.

MELON WITH BASIL-LIME GRANITA

Steps:

• Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
• Purée syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids.
• Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
• One hour before serving, cut melons into small wedges and peel. Combine in a large bowl. Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit. Let macerate, tossing occasionally, about 15 minutes.
• Scrape granita with a fork, crushing any lumps. Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint.

LIME GRANITA

Steps:

• In a small saucepan, combine sugar with 3 cups water.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Chill for 1 hour.
• Stir in lime juice and zest.
• Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.
• Serve immediately.

GRANNY SMITH, GINGER, AND BASIL GRANITA

Steps:

• Slice apples and process enough slices in juicer, skimming and discarding any foam, to measure 3 1/2 cups juice, then transfer juice to a large bowl and stir in vitamin C and lemon juice. Process ginger in juicer, then stir 1 tablespoon ginger juice into apple juice.
• Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan.
• Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.

BLUEBERRY BASIL GRANITA

Steps:

• Blend blueberries, water, basil, lime juice, honey and salt in a food processor or blender until smooth. Place in an airtight container and freeze until slushy, at least 2 1/2 hours. Divide among 4 glasses and serve with a sprig of fresh basil.