A bright and fragrant icy granita, where lemon brings a clean acidity and basil an herbaceous freshness. Ideal as a light dessert or a summery palate cleanser.
Ingredients
- 300 ml water
- 120 g granulated sugar
- 4 pieces untreated lemon
- 20 leaves fresh basil
- 1 pinch fine salt
- 8 leaves small fresh basil leaves
Method
- Rinse the lemons and basil, then finely zest the lemons, avoiding the white pith; the aroma should be bright and floral.
- Heat the water with the sugar and salt in a small saucepan, stirring until the liquid becomes clear and slightly syrupy.
- Off the heat, add the zest and basil leaves, cover, and let steep for about ten minutes, until you get a fresh, lemony scent.
- Juice the lemons, then strain the juice to remove the seeds and thick pulp.
- Strain the infused syrup into a wide, shallow dish, add the lemon juice, then taste: the mixture should be unabashedly tart but balanced by the sugar.
- Let cool to room temperature, then place in the freezer until the edges begin to set.
- Scrape the surface with a fork to form crystals, then return to the freezer; repeat regularly until you have a fine, granular snow.
- Before serving, scrape one last time to lighten the texture, divide into well-chilled ceramic bowls, and add a few small basil leaves.
Nutrition
Per serving
- Energy
- 153.9 kcal
- Protein
- 1.03 g
- Carbohydrate
- 40.04 g
- Fat
- 0.26 g
- Fibre
- 3.43 g
- Calcium
- 24.24 mg
- Iron
- 0.42 mg
- Magnesium
- 12.21 mg
