Creamy Lemon and Fresh Fruit, Basil Granita Recipe

Ingredients:

• 2 cups water
• 1 cup fresh basil leaves
• 1/2 cup sugar
• 1/4 cup fresh lemon juice
• 1/2 cup heavy cream
• 1 cup mixed fresh fruit (such as sliced strawberries, blueberries, and raspberries)

Instructions:

1. In a medium saucepan, combine the water and basil leaves over medium-high heat. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let cool.
2. Strain the basil-infused water through a fine-mesh sieve into a shallow 9-inch baking dish. Add the sugar and lemon juice, and stir until dissolved.
3. Place the baking dish in the freezer and freeze for 30 minutes.
4. Remove the baking dish from the freezer and use a fork to scrape the icy mixture, breaking up any large ice chunks that have formed. Return to the freezer, and repeat this process every 30 minutes for 2-3 hours, or until the mixture is uniformly slushy and frozen.
5. In a separate bowl, whip the heavy cream until it forms soft peaks.
6. To serve, spoon the granita into cups or bowls, top with the mixed fresh fruit, and dollop with whipped cream.

Verdict:

This refreshing and tangy granita is perfectly paired with the sweetness of fresh fruit and the richness of whipped cream. It’s a perfect dessert for hot summer days or after a heavy meal.

Serving Suggestions:

Serve in individual cups or bowls with fresh fruit and whipped cream. This granita is also delicious as a palate cleanser between courses or as a refreshing treat on its own.