Watermelon Basil Granita
This Watermelon Basil Granita is the perfect light dessert for summer or whenever you want it to feel like summer again. This recipe is so easy to make and the combination of watermelon and basil with just a hint of lime is a perfect combination for this light but very flavorful granita. You and your guests will be happy you made this dessert!
Servings: 6 servings
Ingredients
- ⅓ c granulated sugar
- ⅓ c water
- ½ tsp salt
- 10-12 basil leaves; divided
- 1 lime, juiced
- 6 c seedless watermelon, cubed
Instructions
- 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.
Notes
Notes: Placing fresh basil leaves in the blender produces nice basil flecks in the granita.
Make sure you cover with foil before placing in the freezer and place the dish on a flat surface so it doesn't spill. Plastic coverings will not all allow the granita to freeze properly.