Basil Granita With Peaches Recipes

LEMON-BASIL GRANITA

Lemon-Basil Granita image

Provided by Food Network

Categories dessert

Time 5h20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

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.

GRANNY SMITH, GINGER, AND BASIL GRANITA

Granny Smith, Ginger, and Basil Granita image

Categories Fruit Juice Blender Juicer Ginger Dessert Fourth of July Frozen Dessert Lemon Apple Basil Summer Gourmet

Number Of Ingredients 7

Ingredients

4 1/2 lb Granny Smith apples
1 (500-mg) tablet vitamin C, crushed
1/4 cup fresh lemon juice
1 (2-inch) piece peeled fresh ginger
1/2 cup sugar
1 tablespoon finely chopped fresh basil
Special equipment: a juicer (optional; see cooks' note, below)

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.

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