The other weekend I had my future in-laws over to get to know them a bit better. I was very excited for the event. There was going to be some drinks, some wonderful conversations, and some delicious dessert…which means I needed to figure out what to make! I knew that they both are gluten-free, so I was to avoid gluten. I also knew that they both didn’t really enjoy sweets all that much, so I needed to work around that. With these requirements, I sat down and got to brainstorming. And that is how this Watermelon Basil Granita recipe was born!
This Watermelon Basil Granita is light and flavorful, and not super sweet! It was the perfect dish for the occasion. The basil compliments the watermelon so splendidly. Everyone enjoyed it so much that the in-laws even asked if they could take some home for later. I happily obliged!
This recipe is gluten-free, dairy-free, egg-free, nut-free, and soy-free! It is the perfect allergy-friendly dish! And, with such natural ingredients, you really don’t need to make any allergy substitutes! Simply make the dish and enjoy! It does take about four and a half hours to make, so make sure you give yourself plenty of time to finish it before any gatherings you attend.
I hope you love this Watermelon Basil Granita as much as my future in-laws did! It is the perfect end of summer dish to keep the summer lingering on a little but longer! If you liked this dish, you would love my other granita recipe for Lime Cantaloupe Granita! Be sure to let me know how you like it and I’ll talk to you next week!
Watermelon Basil Granita
- ⅓ c granulated sugar
- ⅓ c water
- ½ tsp salt
- 10-12 basil leaves; divided
- 1 lime, juiced
- 6 c seedless watermelon, cubed
- In small saucepan combine the sugar, water, salt and 6-8basil leaves and bring to a boil. Stir and cook until sugar and salt are dissolved. Remove syrup from the heat and discard the basil leaves. Place in the refrigerator to cool for approx. 10 minutes.
- While they syrup is cooling, remove watermelon rind and any seeds and cut into cubes. Chop the remaining fresh basil leaves. Place the cubed watermelon in a blender with the lime juice, syrup, and basil and puree until smooth. Pour the mixture in a 9x13 inch pan, cover with foil and place in the freezer. You can use a plastic cover but the granita will take longer to form.
- Take mixture out of the freezer every hour and use a fork to break it up until it is granular and slushy again. Do this every hour until it is no longer slushy. It may take 4 hours. Cover and freeze or serve immediately. Garnish with fresh basil leaves.