5 Ingredients or Fewer


July  7, 2010
2 Ratings
  • Serves 6
Author Notes

I made this recipe for the first time a few months ago, when I really wanted to do something different that would impress! It does take some time and attention, but well worth it! It is great over melon served with mint, I served it over Honeydew and Cantaloupe. —[email protected]

What You'll Need
  • 3 cups water
  • 2/3 cup sugar
  • 1 tablespoon sugar
  • 1.5 cups fresh basil leaves
  • 1/2 cup fresh lime juice
  1. 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.
  2. Purée 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
  3. Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
  4. 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.

See what other Food52ers are saying.

  • theicp
  • dymnyno
  • TheWimpyVegetarian

3 Reviews

theicp July 12, 2010
Very inventive - this would be great over some lemon or strawberry sorbet!
dymnyno July 7, 2010
Sounds delicious and perfect for Summer!
This looks so refreshingly good! Love the idea of putting it on melon.