Best Lemon Basil Granita Recipes

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LEMON-BASIL GRANITA



Lemon-Basil Granita image

Provided by Food Network

Categories     dessert

Time 5h20m

Yield 4 servings

Number Of Ingredients 4

1 cup sugar
2 cups loosely packed fresh basil leaves, plus small leaves for garnish
1/3 cup fresh lemon juice (from 2 to 3 lemons)
1/4 cup vodka, optional

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.

COBIA POACHED IN OLIVE OIL WITH JICAMA, AVOCADO AND LEMON BASIL GRANITA



Cobia Poached in Olive Oil with Jicama, Avocado and Lemon Basil Granita image

It's easy to overcook cobia and here we give it just a brief poach in an extra-virgin olive oil marinade so it's only a step away from raw. The granita starts to melt the moment it hits the fish, creating a tangy chilled sauce and a nice texture contrast.

Provided by Food Network

Categories     main-dish

Time 10h

Yield 4 servings

Number Of Ingredients 31

3 cardamom pods, cracked
2 large shallots, peeled and thinly sliced
1 serrano chile, thinly sliced
1 tablespoon kosher salt
1/4 cup sugar
8 ounces lemon basil leaves
Zest of 3 lemons
1/2 cup cucumber juice (from peeled cucumber), made with a juicer
1/4 cup Champagne vinegar
1 cup white wine vinegar
1/2 cup sugar
1 tablespoon kosher salt
4 cups extra-virgin olive oil
2 cups sliced shallots
1/4 cup minced garlic
1 tablespoon kosher salt
1/4 teaspoon sugar
2 tablespoons chopped thyme
1/2 tablespoon tarragon leaves
1 ripe avocado, pit and skin removed
Juice of 2 limes
1 tablespoon kosher salt
1 pound cobia loin, bloodline and bones removed
1 tablespoon kosher salt
3 blood oranges, peeled and sliced into 24 segments ("supremes")
1 avocado, pit and skin removed, thinly sliced
2 cups julienned jicama
Chile oil, for dressing
Kosher salt and freshly ground black pepper
Fresh lemon basil leaves, for garnish
Jalapeno pepper, thinly sliced, for garnish

Steps:

  • For the lemon basil granita: Place the cardamom, shallots, chile, salt, sugar and 2 cups water in a pot and bring to a simmer over medium-high heat. Cook for 1 minute and remove from the heat. Add the basil, lemon zest, cucumber juice and vinegar and stir. Cover and let steep for 20 minutes.
  • Strain the mixture and place it in the refrigerator to chill. Pour into a shallow glass pan and freeze for 4 hours, stirring occasionally, until the liquid becomes slushy. Continue to freeze, scraping the top of the granita every 30 minutes to produce fine crystals of shaved ice. Freeze until the granita is completely made up of ice crystals.
  • For the white pickling marinade: Combine the vinegar, sugar, salt and 1/2 cup water in a saucepan and bring to a simmer, stirring occasionally, until the sugar and salt are dissolved. Immediately remove from the heat and set aside.
  • For the pickling marinade: Heat 1/4 cup of the olive oil in a saucepan over medium heat. Sweat the shallots, garlic, salt and sugar until soft, 2 to 3 minutes. Add 1 cup of the white pickling liquid (reserve the remainder for another use) and cook until almost completely reduced and very little liquid remains. Cover with the remaining 3 3/4 cups of olive oil and add the thyme and tarragon. Immediately remove from the heat and set aside.
  • For the avocado coulis: Place the avocado, lime juice, salt and 1/4 cup water in a blender or food processor and puree until smooth. Keep chilled until ready to serve.
  • For the cobia: Set aside 1 cup of the pickling marinade for the salad and bring the remaining 3 cups to a quick simmer in medium saucepan over medium-high heat.
  • Season the cobia with the salt and slip it into the marinade for 30 seconds, then remove the pan from heat. Transfer the cobia to a baking dish, pour the marinade over the top and chill in the refrigerator so that the cobia is rare to medium-rare in the center, about 10 minutes. The fish will cure slightly. If you prefer the fish to be more cooked, leave it in the hot marinade for up to 1 minute.
  • For the salad: Remove the cobia from the marinade, pat it dry with paper towels and slice it into thin pieces. Mix the cobia with the oranges, avocado, jicama and chile oil to taste, using some of the reserved cup of pickling marinade to dress the salad. Season to taste.
  • To plate, spread a layer of the avocado coulis on the bottom of 4 wide bowls and top with equal portions of the salad. Scrape the granita into 4 portions, each about the size of a golf ball, and top the salads with the the granita. Garnish with the lemon basil and jalapeno. Serve immediately.

LEMON-BASIL GRANITA RECIPE - (4.5/5)



Lemon-Basil Granita Recipe - (4.5/5) image

Provided by Chez_Alexander

Number Of Ingredients 5

3 cups water
1 cup sugar
1/2 cup slivered fresh basil
2 tsp finely shredded lemon peel
2 TBS lemon juice

Steps:

  • 1. In medium sauce pan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm). 2. Transfer mixture, half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish, spreading evenly. Cover; freeze 2 hours more or until firm. 3. To serve, scrape across surface of mixture with a small ice cream scoop. Place scoops in small dishes. Top with lemon slices, fresh mint leaves, and/or edible flowers. Makes 6 servings. Each serving = 4 Weight Watchers points.

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