Sweet Basil Granita with Strawberries

Sweet Basil Granita with Strawberries
Serves 8
  1. 3 cups water
  2. 2/3 cup sugar
  3. 1½ cups packed fresh basil leaves
  4. ¼ cup freshly squeezed lime juice
  1. 1 pound ripe strawberries, quartered
  2. superfine sugar, if needed
  3. a few fresh mint leaves, cut chiffonade
  4. a few fresh basil leaves, cut chiffonade
For the granita
  1. Combine the water and 2/3 cup sugar in a saucepan and simmer over medium heat until the sugar has completely dissolved. Pour into a metal bowl set over a larger bowl of ice until the syrup is cold. Puree the syrup with the basil and the lime juice until smooth.
  2. Pour the mixture into a glass baking dish, cover with foil and freeze until firm, at least 5-6 hours.
To Assemble
  1. Arrange the berries in dessert dishes or large martini glasses and sprinkle with the superfine sugar, if needed. Scrape the granite with a fork to create icy crumbles and spoon then on top of the berries. Garnish with the mint and basil chiffonade and serve right away.
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