Basil And Lime Granita Recipes

MELON WITH BASIL-LIME GRANITA

Melon with Basil-Lime Granita image

After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected fillip from icy granita. Dont worry if the granita melts faster than you expect-it will slump into a lovely sauce over the fruit.

Provided by Kay Chun

Categories Food Processor Low Fat Vegetarian Frozen Dessert Cantaloupe Honeydew Basil Healthy Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

3 cups water
2/3 cup plus 1 tablespoon sugar, divided
1 1/2 cups packed basil leaves
1/2 cup fresh lime juice, divided
1 ripe cantaloupe
1 ripe honeydew
1/4 cup mint leaves

Steps:

Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
Purée syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids.
Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
One hour before serving, cut melons into small wedges and peel. Combine in a large bowl. Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit. Let macerate, tossing occasionally, about 15 minutes.
Scrape granita with a fork, crushing any lumps. Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint.

BASIL AND LIME GRANITA

Basil and Lime Granita image

This is a lovely fresh granita that couldn't be easier to prepare. We like to add a couple of shots of vodka to it just before freezing, to make a more grown up version. Perfect for after a barbecue! Timing does not include 3 hours freezing time.

Provided by Noo8820

Categories Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

8 limes, juice of
30 basil leaves
10 ounces sugar
7 fluid ounces water
vodka (optional)

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!

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.

BLUEBERRY BASIL GRANITA

Blueberry Basil Granita image

Provided by Jennifer Iserloh

Categories Non-Alcoholic Food Processor Dessert Low Fat Kid-Friendly Quick & Easy Backyard BBQ Blueberry Basil Summer Healthy Honey Self Fat Free Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 pint blueberries
1/2 cup water
8 basil leaves
Juice of 1 lime
4 teaspoons honey
1/4 teaspoon salt
4 sprigs of fresh basil

Steps:

Blend blueberries, water, basil, lime juice, honey and salt in a food processor or blender until smooth. Place in an airtight container and freeze until slushy, at least 2 1/2 hours. Divide among 4 glasses and serve with a sprig of fresh basil.

BASIL GRANITA WITH PEACHES

Basil Granita with Peaches image

The elegance of this clean, balanced combination of basil-flavored honeydew juice and sliced stone fruit belies its simplicity: The granita is essentially shave ice. Serve as an intermezzo or light dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

2 cups loosely packed fresh basil leaves, plus sprigs and flowers for garnish
1 cup sugar
1 1/2 cups fresh honeydew juice (from 1 1/4 pounds honeydew)
1/4 cup fresh lemon juice, or verjuice
1/4 teaspoon coarse sea salt
2 peaches, halved lengthwise, pitted, and thinly sliced

Steps:

Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add basil; cook until basil turns bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool, about 1 minute. Drain; pat dry.
Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add basil. Reduce heat; simmer 5 minutes. Remove pan from heat; let cool completely.
Puree the basil mixture in a blender, about 1 minute. Transfer to a large bowl. Stir in honeydew juice. Refrigerate, covered, 8 to 12 hours.
Using the back of a spoon, press basil mixture through a fine sieve into a nonreactive bowl. Stir in lemon juice and salt. Transfer to an 8-inch square nonreactive baking dish, and place in freezer. Rake with a fork every 30 minutes until mixture is completely frozen, about 3 hours.
Arrange peaches on 6 chilled serving plates, dividing evenly; top with granita. Garnish with basil sprigs and flowers.

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