Lemon Basil Granita

I hate that everyone is talking about how the “summer is winding down”.

Back to school, labor day sales… I’ve even seen Halloween costumes popping up around town.

I am not ready for fall.

Around Santa Monica, I feel like it just finally got into the summer temperatures two or three weeks ago.  And although I complained about breaking out the AC, I love that I haven’t opened my sweater drawer since July (yes, we wear sweaters in July), and I am hoping to keep it that way well into September.

My plan is to ignore all this “end of summer” talk and stretch my favorite season as far out as I possibly can.  And what is better on a hot summer day than an ice cold treat?

So I took a few of my newly inherited lemons and made myself a Lemon Basil Granita.

Incredibly simple to make, I used things I already had around the kitchen.

Typically made with a little bit of liquor or limoncello, I made mine non-alcoholic so Brad could enjoy it as well.

Even without the booze, it still kind of feels like a grown up snow cone.  But if you want that extra kick, just pour a little shot of limoncello on top and get your party started.

Lemon Basil Granita

4 lemons

2 tbsp lemon zest

2 cups water

3 tbsp sugar (or more to taste)

8 basil leaves

Juice the lemons and zest the remaining rinds.  Add this to a saucepan with the water, sugar and basil leaves.

Bring to a boil then simmer for 5 minutes.  Remove from heat.

Once cooled, strain the mixture through a fine sieve strainer and pour into a baking dish big enough that the liquid isn’t more than one inch deep.

Place in the freezer and check every hour, scraping with a fork to break up the granita into fluffy chips.  When fully frozen, scoop into a fancy glass and enjoy!


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