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Lemon Granita with Basil Infused with Summer Berries

From Our Kitchen


1 pint lemon juice
3+ cups sugar
½ bunch basil leaves
assorted berries


Mix lemon juice, 1 ½ cups water and 1-2 cups sugar (depending on how sweet you would like it). Pour into a 9 x 13 pan and place in the freezer.

After about 1 hour, stir granite with a fork to break up the chunks. Continue until completely frozen. Transfer to a covered container.

Place 1 cup of water and ½ -1 cup of sugar in a small saucepot. Cook over low heat until sugar dissolves. Cool completely. Add basil leaves and let sit overnight. Strain and discard basil.

Toss berries with enough of the basil simple syrup to coat. Scoop granita in a bowl. Spoon berries on top.

Goes well with Almond Cookies