by k.butscha@zoomtown.com
k.butscha@zoomtown.com's Notes:
Expand3 cups water Ask a question about this ingredient
2/3 cups sugar Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1.5 cups fresh basil leaves Ask a question about this ingredient
1/2 cup fresh lime juice Ask a question about this ingredient
Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
Ask a question about this stepPurée syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids
Ask a question about this stepFreeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
Ask a question about this stepOne hour before serving; Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar. Let macerate, tossing occasionally, about 15 minutes. Scrape granita with a fork, crushing any lumps. Cooks' Notes: •Granita can be made 1 day ahead. Scrape again before serving. This granite is fantastic drizzled over fresh melon and garnished with a little fresh mint on the side.
Ask a question about this stepThis looks so refreshingly good! Love the idea of putting it on melon.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Very inventive - this would be great over some lemon or strawberry sorbet!