Lemon Basil Granita

Ingredients

• 1 cup water
• 1 cup basil (roughly packed)
• 1/2 cup honey
• 1/2 cup sugar
• 1 cup fresh lemon juice (6-8 lemons), plus grated zest from one lemon

Instructions

1. 1

   Make a simple syrup by mixing the water, basil, honey, sugar in a saucepan. Use a microplane grater to zest one lemon. Add the zest to the syrup.Bring mixture to a simmer and remove from heat.Set aside for 15 minutes, and then strain the basil out of the syrup.

2. 2

   Juice lemons until you have 1 cup of lemon juice. Mix together the lemon juice and the basil-honey syrup.

3. 3

   Pour entire mixture into an shallow container. (I use a medium-size casserole dish).Set pan uncovered on a level surface in the freezer for 2 hours, and then scrape with a fork. Pay extra attention to the edges, making sure to scrape the frozen fruit mixture away from the side of the container.Tip: Set a timer so that you don't forget to scrape the granita.

4. 4

   Scrape the mixture again 2 hours later, or just before serving.It's fine to wait until the next day to scrape it again.Serve right away, or transfer the granita to an air-tight container and serve within a week.