Apple Cider Granita with Basil and Candied Ginger

November 9, 2010

Author Notes: This recipe came about from a recent, but dim, memory of someone blogging that they disliked the green apple-basil-ginger granita at a certain restaurant as much as they enjoyed the chocolate something-or-another. I thought, what's not to like? An internet search yielded all sorts of variations; I believe the original one came from Gourmet in July 2003, which guided me to the proportions used here.. Hugetracts

Serves: 4-6


  • 1 1/2 tablespoons chopped candied ginger
  • 1/4 cup sugar
  • 2 tablespoons fresh basil, chopped
  • 3 1/2 cups sparkling apple cider, apple cider, or apple juice
  • 1/4 cup fresh-squeezed lemon juice
In This Recipe


  1. Using a blender or a mini food processor, whirl ginger, sugar and basil until finely ground
  2. Pour apple juice and lemon juice into a medium sized bowl, add ginger, sugar and basil, stir
  3. Allow ingredients to get acquainted for a few minutes, then pour through either a fine-mesh sieve or a few layers of cheesecloth into a 9 x 11 metal baking pan
  4. Place pan in freezer, and stir every hour or so with a fork to crush lumps until pretty much frozen, about 4 hours.
  5. After a final crushing, scrape into pretty glasses ... martinti glasses work great!

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