Sweet, with just a hint of earthy basil, this strawberry basil granita is the perfect cold treat for a hot summer day. Don’t forget the balsamic vinegar drizzle to take it over the top!
She reaches over and grabs a basil leaf before I can protest. She gives it a loving sniff and then nibbles directly on the leaves.
My mother-in-law calls basil her personal catnip. She just can’t resist it. And any time I cook with it, she’s there stealing a leaf or two.
Thank goodness basil loves to grow on our upper deck. We get so much direct sunlight, that it seems to multiply before summer has hardly started!
Which is great, because we love to use it on homemade pizza, herb infused butter, caprese salad, and fresh pesto. (of course)
But what do you do when there’s still too much basil?
Turn it into something sweet and fabulous of course!
What is a Granita?
Granitas are basically, Italian-style flavored ice. And they’re ridiculously easy to make! All you pretty much need is pulverized fruit, a pan, and a freezer. Oh, and spoon to give it a good scrape every now and then. Easy peasy.
Strawberry basil granita is bright red, which makes it perfect for all the patriotic holidays during hot summer months.
I originally found this recipe over at Kitchens are Monkey Business, but found the directions a bit hard to follow. Hopefully the rewrite below will be a bit easier for you.
Strawberry Basil Granita Recipe
- 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.
Now it’s Your Turn…
Use up any of your leftover basil to make a batch of strawberry basil granita before the summer crops die down. It’s good for any hot day or as a special treat for Memorial Day and Independence Day.
Sharing with the parties listed at the bottom of this page!
Have you ever had a granita?
What’s your favorite cold treat for a summer day?