It turns out that basil loves to grow on our upper deck. It loves all the direct sunlight so much that we ended up with TONS of it over the summer. More than I ever anticipated. But what do you do with extra basil when you get a little tired of homemade pizza, herb infused butter, countless caprese salads, and even fresh pesto? Well, I found my answer when I came across a recipe for Strawberry Kiwi Basil Granita from Kitchens are Monkey Business. There’s nothing like a cold, sweet dessert on a hot summer day, so I was sold.
This granita is perfectly festive for any summer occasion, though we chose to enjoy it over Memorial Day weekend, serving it in blue swirled margarita glasses and garnished with patriotic picks. It’s sweet, but not overly so due to the earthiness of the basil, and the addition of a bit of balsamic vinegar.
Strawberry Kiwi Basil Granita
(Note: I didn’t change the recipe, but found the original a bit hard to follow. Hopefully these directions will be helpful for you. That said, the original post does have some decent pictures of the actual process!)
- ½ Cup Water
- ¼ cup sugar
- 1 cup sliced strawberries
- 1 peeled and sliced kiwi
- Handful fresh basil leaves, rinsed and chopped
- Juice of 1 lemon
- ⅛ Cup balsamic vineagr
- Freshly cracked black pepper
- Pinch sea salt
- Make a simple syrup using the water and sugar in a saucepan over medium high heat. Bring to a boil, reduce heat and stir occasionally until sugar dissolves. Let cool completely.
- In a food processor or blender, combine strawberries, kiwi, basil, lemon juice and simple syrup. Process until thoroughly combined. Pour into a glass baking pan and place in freezer. Run a fork through the mixture every twenty or thirty minutes to combine for a total of about 2 hours.
- In the meantime, combine the balsamic vinegar with freshly cracked black pepper and sea salt. Stir.
- When ready to serve, spoon the granita into dishes and drizzle with balsamic vinegar.
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Have you ever had a granita?
What’s your favorite cold treat for a summer day?