Lemon Basil Granita

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I know, I know I’ve been neglecting this blog and yes I feel bad. I swear I had a whole post planned out for last week and it was going to be awesome, I could picture it in my head. I was going to post a step by step on how to make a layered vegan chocolate raspberry cake with moulded chocolate sides, chocolate ganache, raspberry preserves, and a chocolate plaque on top. But, somehow even after successfully making multiple layered cakes and actually learning how to make cakes in school I managed to create this. Seriously, right?! The cake was for Christoph’s birthday and how much did he eat? Half a slice. Yes, half a slice. He doesn’t like sweet things. Weirdo.

Don’t worry though, the cake didn’t go to waste. My aunt ended up taking it away to feed the poor. Hopefully they didn’t reject it like everyone else did.

lemonbasil

So instead of my failed attempt at making a vegan layer cake I decided to post a recipe that’s easy, delicious, and dependable. Granita is a great dessert for a hot summer day since it’s light, refreshing, tangy, and sweet; if you’ve never had it before it’s like an italian version of shaved ice but much less sweet and probably a little healthier for you. It takes a bit of planning before hand but you really only need 3 ingredients for this dessert and a bit of time. The original recipe doesn’t call for basil but since I had some on hand I thought it would be a nice addition. It actually adds a great herbal quality to the granita and makes it just a little more interesting.

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Lemon Basil Granita
Makes about 4 (1/2 cup) servings
Adapted slightly from Gourmet Magazine

3 large lemons
1 cup filtered water
scant 1/2 cup of caster sugar*
1/4 cup basil leaves and stems, torn

Using a peeler, remove the zest from the lemons in long strips. The night before you wish to serve the granita, heat the water and sugar in a small pot until the sugar is completely dissolved. Transfer the sugar syrup into a heat proof bowl and stir in the lemon zest and basil. Cover and chill overnight.

The next day, strain out the zest and basil and add in 1/2 a cup of fresh lemon juice. Transfer the mixture to a large flat bowl. I used a large flat metal bowl but a pyrex baking dish would also work. Place the mix into the freezer and after about 45 minutes stir with a fork to incorporate the ice crystals that form. Keep doing this about every 30 to 45 minutes until the mixture is evenly frozen and looks like crushed ice. About 4 to 5 hours.

Once you serve it, make sure to eat it immediately as it melts very quickly.

*You could probably substitute the caster sugar with something healthier such as concentrated fruit juice, maple syrup, or coconut sugar. Just make sure to adjust the quantity of sugar and taste the mixture before freezing.

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