Oh my goodness, what a heat wave we’ve been having! No complaints here since I’ll take the heat over snow any day. To help beat the heat, I decided to make an amazing lemon basil granita that was so simple to make. Granita is basically a fancy sounding Italian ice that isn’t so fancy to make at all. It could not have been easier!
Once it was done, I scooped the lemon basil granita into pretty bowls for dessert. Then I topped it with whipped cream, extra chopped basil and lemon zest. Oh my goodness, it was so refreshing! The lemon made it gorgeously tart, but the sugar and sweet whipped cream cut through it. Then the basil added a fantastic, herbaceous flavor dimension. It almost reminded me of a frozen mojito with the rum, which was fine by me! Hope you all enjoy this cooling summer treat! xoxo
This lemon basil granita is pure summer refreshment! It's tart and sweet and so easy to make for a fantastic dessert topped with whipped cream.
- 2 cups fresh lemon juice
- 1/4 cup sugar
- 1 tablespoon finely chopped fresh basil plus additional for garnish
- 1 tablespoon spiced rum
- whipped cream for topping
- lemon zest for topping
- Pour the lemon juice through a fine mesh strainer into a small pot to make sure there are no stray seeds or pulp. Add the sugar, basil and rum to the pot as well and heat it over medium heat. Let the mixture warm up just enough to dissolve the sugar while you stir it for about 30 seconds to a minute. Take it off of the heat and pour it into an 8 x 8 baking pan and get it into the freezer on a level shelf. Let it freeze for an hour, then take it out and fluff up any crystals with a fork. Put it back in and repeat each hour until it has frozen for 4 hours total. It will end up looking like fluffy, icy snow. Serve immediately with whipped cream on top and garnished of chopped basil and lemon zest!