Lemon and Basil Granita

This granita is a super bright and fresh way to tackle the summer heat while celebrating the season’s flavors.

Zest from 1 lemon

10 oz lemon juice (about 7 lemons)

1 cup water

¾ cup sugar

4 basil sprigs, leaves only

Put the lemon zest and juice in a small saucepan and add sugar. Stir over medium heat until sugar is dissolved, then let cool for 5 minutes.

Add the water to the lemon syrup to taste. We like it with 1 cup of water, but it is still pretty tart.

Set aside 4 small basil leave for decoration. Finely chop the rest and add tot he lemon mixture.

Pour lemon basil syrup into a container with a lid and freeze for about 2 hours. You want to see it starting to freeze around the edges and bottom. Break up ice crystals with a fork and put back in the freezer. Repeat freezing and stirring one an hour until mixture is completely frozen.

To serve, break up granita crystals once more right at serving and garnish with reserved basil leaves.