Basil Granita Recipes

BASIL GRANITA

Basil Granita image

This basil granita uses frozen, store bought basil cubes, so it's a breeze to prepare. When freezing granita, the liquid shouldn't be more than an inch deep. For this recipe a 9- x 13-inch pan works well. The basil granita is delicious enough on its own, but you can also serve it with other flavored granitas if you'd like to replicate the look of this photograph. If you are serving the basil granita on its own, you can serve it in martini glasses and garnish with basil leaves. For the other granitas in this photograph, I used store-bought beverages for ease of preparation. Choose the ones you like; all you have to do is heat them with sugar, and add citrus juice and a zest of your choice. I paired grape juice with lime juice and zest; mango juice with orange juice and zest; and strawberry juice with grapefruit juice and zest. When heating the beverages, adjust the sugar according to your taste. READ MORE

Provided by Recipe By Esther Deutsch

Yield 4

Number Of Ingredients 4

Ingredients

9 cubes Dorot Gardens Frozen Basil
3/4 cup sugar
1 cup water
1 cup fresh lemon juice

Steps:

Combine the sugar and water in a pot over medium-high heat and stir until the sugar has dissolved. Stir in lemon juice. Add the basil cubes and stir the mixture until they are dissolved.
Pour the mixture into a large pan and place in the freezer. After 30 minutes, take the mixture out of the freezer and, using a fork, scrape the granita in to flakes. Freeze. Repeat every 30 minutes until there is no more liquid and all you have are fluffy fine crystals.

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

Feel free to add a 1/4 cup of vodka to this recipe if you'd prefer it "adultified."

Provided by Valerie Bertinelli

Categories Citrus,dessert,herbs,Summer

Time 20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 cup sugar
2 cups loosely packed fresh basil leaves, plus small leaves for garnish
⅓ cup fresh lemon juice (from 2 to 3 lemons)
¼ 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.

TOMATO & BASIL GRANITA

Tomato & basil granita image

An unusual and delicious dinner party starter

Provided by Barney Desmazery

Categories Dinner, Lunch, Snack, Starter, Supper

Time 25m

Yield Serves 8 as a starter

Number Of Ingredients 7

Ingredients

900g very ripe tomatoes
1 tsp salt
1 tbsp sugar
1 garlic clove , finely chopped
1 tsp ground black pepper
1 tbsp red wine vinegar
bunch basil leaves , removed from stalk

Steps:

Chop the tomatoes and place in a bowl with all the other ingredients except the basil leaves. If you have time, leave them to macerate at room temperature overnight. Blitz in a blender - in batches, then strain through a fine sieve. Shred the basil leaves and stir through.
Clear a shelf in the freezer and place a sided metal tray in to chill. Make up your mix and leave to cool, then pour into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

Nutrition Facts : Calories 30 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.65 milligram of sodium

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.

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.

ORANGE-BASIL GRANITA

Orange-Basil Granita image

The coarse crystals in this tart and herby granita distinguishes it from other frozen desserts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 2 quarts

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/4 cup packed fresh basil leaves, plus small sprigs for garnish
5 cups fresh orange juice (from about 12 large oranges)
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse salt

Steps:

Bring sugar and 1 cup water to a simmer in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat. Stir in basil. Let syrup stand 15 minutes.
Stir together orange juice, vanilla, and salt in a medium bowl. Pour basil syrup through a fine sieve into the orange juice mixture; discard basil.
Transfer mixture to a 9-by-13-inch shallow nonreactive dish. Chill in freezer until edges are frozen, about 1 1/2 hours. Remove from freezer; scrape with fork tines, pulling from edges into center. Return to freezer. Repeat process every 30 minutes until mixture is the texture of shaved ice, about 4 1/2 hours. Spoon into serving bowls, and garnish with basil.

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