Basil Plum Granita Recipes

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.

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.

PLUM GRANITA WITH SUMMER FRUIT

Steps:

• Combine water, sugar, allspice and cinnamon in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 2 minutes. Cool syrup completely.
• Puree 1 1/2 pounds plums in processor. Press enough puree through sieve to measure 1 1/2 cups. Strain syrup into puree and blend well. Transfer mixture to 9x5x3-inch glass loaf dish. Freeze plum mixture until flaky crystals form, stirring every 30 minutes, about 4 hours. (Can be made 1 week ahead. Cover; keep frozen.)
• Spoon granita into 4 glass goblets. Top with peach, nectarine and plum slices and serve immediately.

BASIL PLUM GRANITA

Steps:

• 1. Place the first 6 ingredients in a large saucepan over medium-high heat; bring to a boil. Reduce heat; simmer for 15 minutes or until the plums begin to fall apart, stirring occasionally. Place the pan in a large ice-filled bowl; cool completely; stirring occasionally. Discard allspice.
• 2. Place the plum mixture, lime juice, and basil in a blender; process until well blended. Press the plum mixture through a fine sieve over a bowl, and discard the solids.
• 3. Pour the mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape with a fork, crushing any lumps. Freeze for 3 hours, scraping with a fork every hour, or until completely frozen.

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!