Basil Lime Granita
Ingredients
Instructions
- Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
- Puree syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids
- Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
- One hour before serving; Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar. Let macerate, tossing occasionally, about 15 minutes. Scrape granita with a fork, crushing any lumps. Cooks' Notes: Granita can be made 1 day ahead. Scrape again before serving. This granite is fantastic drizzled over fresh melon and garnished with a little fresh mint on the side.
Nutrition & Diet Analysis (per serving)
87
kcal
4% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).