If you’re craving something refreshingly bright and delightfully icy, this Lemon and Basil Granita Recipe is an absolute must-try. It’s a perfect handheld treat that balances the zing of fresh lemons with the sweet herbaceous twist of basil, creating a texture that is both flaky and melt-in-your-mouth. Whether you want a palate cleanser, a summer dessert, or simply something to light up your day, this granita delivers that sparkling burst of flavor in every spoonful.
Ingredients You’ll Need
Getting this Lemon and Basil Granita Recipe just right starts with a handful of simple ingredients that come together to create a symphony of fresh flavor and perfect icy texture. Each component plays a crucial role in the overall experience, from the tangy lemon juice to the fragrant basil.
- Water: The base liquid that carries sweetness and flavor, essential for the granita’s icy consistency.
- Granulated sugar: Balances the tartness of the lemon with just enough sweetness, ensuring a smooth simple syrup.
- Fresh lemon juice: Brings vibrant, zesty brightness and a clean citrus punch that defines the dish.
- Fresh basil leaves: Offers a surprising herbal note that beautifully complements the lemon’s acidity.
- Lemon zest: Adds a concentrated citrus aroma and depth that elevates the overall flavor.
- Pinch of salt: Enhances all the flavors and adds a subtle complexity to the granita.
How to Make Lemon and Basil Granita Recipe
Step 1: Make the Simple Syrup
Start by heating equal parts water and sugar in a small saucepan over medium heat. Stir gently until the sugar dissolves completely, transforming into a clear, sweet simple syrup. This syrup is essential as it sweetens your granita evenly without any graininess. Once done, take it off the heat and let it cool completely before moving to the next step.
Step 2: Blend the Flavors
Pour the cooled simple syrup into a blender, then add the fresh lemon juice, a packed cup of fresh basil leaves, the zest of two lemons, and a pinch of salt. Blend everything until it’s completely smooth, allowing the fresh basil to infuse the mixture with its bright, herbaceous character. This step transforms simple ingredients into a beautifully aromatic mixture.
Step 3: Strain for Smoothness
Next, strain the blended mixture through a fine mesh sieve into a shallow, freezer-safe dish. This removes any leafy bits or pulp, leaving you with a silky, pure liquid base that will freeze evenly and give your granita that perfect flaky texture.
Step 4: Freeze and Scrape
Place your dish into the freezer and wait for about 30 minutes. Then, using a fork, aggressively scrape the edges and inner parts of the ice crystals forming. This scraping process is the magic that creates the granita’s signature flaky texture — keep repeating every 30 minutes until your mixture is fully frozen and fluffy, usually around 2 to 3 hours.
Step 5: Fluff and Serve
Once the granita has set to a light, snowy texture, fluff it one last time with your fork just before serving to maximize the airy feel. Serve it in chilled bowls or glasses to keep that cool, refreshing sensation from start to finish.
How to Serve Lemon and Basil Granita Recipe
Garnishes
Adding the right garnishes can elevate your Lemon and Basil Granita Recipe to a feast for both the eyes and the palate. Think fresh basil leaves delicately placed on top or thin lemon slices for a zesty pop of color and flavor. A light drizzle of honey or a sprinkle of finely chopped mint can also add an unexpected twist.
Side Dishes
Since this granita is wonderfully light and refreshing, pairing it with richer or savory dishes helps balance the meal. It works beautifully as a palate cleanser between courses or alongside grilled seafood, chicken, or a crisp summer salad. It also shines as a healthy dessert after a spicy or heavy meal.
Creative Ways to Present
Don’t hold back on creativity when serving this Lemon and Basil Granita Recipe. Try layering it in clear glasses with fresh fruit or a dollop of Greek yogurt for a colorful parfait effect. You can also serve it in elegant cocktail glasses for parties or use it as a vibrant icy topping for a lemonade float. The flaky texture means it adapts beautifully to playful presentations.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the granita in an airtight container in the freezer. Keep in mind its delicate icy texture will remain best when consumed within a few days, so enjoy it while it’s fresh and flaky.
Freezing
Freezing is key to this Lemon and Basil Granita Recipe. After blending and straining, just pop the mixture into the freezer and commit to the scraping ritual every 30 minutes to achieve the perfect fluffy texture. Without scraping, your granita will freeze into a hard block, so patience here truly pays off.
Reheating
There’s no reheating for granita since it’s meant to be a refreshing frozen treat. Instead, if it becomes too hard after storage, simply let it sit at room temperature for a few minutes and fluff it with a fork to restore that light, crystalline texture before serving again.
FAQs
Can I make this Lemon and Basil Granita Recipe without fresh basil?
Fresh basil is what gives this granita its wonderful herbal brightness, but if you’re out, you could try substituting with mint or removing herbs altogether for a classic lemon granita. Keep in mind, the flavor profile will change, but it will still be delicious.
How long does the granita keep in the freezer?
For best flavor and texture, enjoy your granita within 3 to 4 days. After that, the ice crystals may start to grow larger, and the texture might become less flaky and more icy.
Is it possible to use a food processor instead of a blender?
You can, but a blender does a better job at fully pureeing the basil and lemon mixture into a smooth consistency. A food processor might leave small leafy bits, so be prepared to strain more thoroughly.
Can I adjust the sweetness of this Lemon and Basil Granita Recipe?
Absolutely! Feel free to add a bit more or less sugar when making the simple syrup, depending on your taste. Just keep in mind that sugar also affects the freezing point and texture.
What if I don’t have a shallow dish for freezing?
Use any flat, freezer-safe container that allows the liquid to spread out evenly. This helps the granita freeze faster and makes scraping it easier, which is crucial for that perfect flaky texture.
Final Thoughts
Trust me, once you make this Lemon and Basil Granita Recipe, it’ll become a favorite for warm days and special gatherings alike. It’s simple, vibrant, and endlessly refreshing—a treat that feels like sunshine in every bite. So grab those lemons and basil leaves, and dive into the icy magic that’s waiting for you!
Print
Lemon and Basil Granita Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 45 minutes
- Yield: 4 to 4 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This refreshing Lemon and Basil Granita is a delightful frozen treat combining zesty lemon, aromatic basil, and a sweet simple syrup. Perfect for hot days, this granita features a flaky, icy texture that’s light, flavorful, and easily made at home with minimal ingredients.
Ingredients
Syrup
- 1 cup water
- 1 cup granulated sugar
Granita Base
- 1 cup fresh lemon juice (approximately 4–6 lemons)
- 1 cup fresh basil leaves, packed
- Zest of 2 lemons
- A pinch of salt
Instructions
- Make the Simple Syrup: In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar completely dissolves. Remove the pan from heat and let the syrup cool to room temperature.
- Blend the Ingredients: Add the cooled simple syrup, fresh lemon juice, fresh basil leaves, lemon zest, and a pinch of salt into a blender. Blend until the mixture is smooth and the basil leaves are fully incorporated.
- Strain the Mixture: Pour the blended mixture through a fine mesh strainer into a shallow dish to remove any solid bits of basil or lemon zest, ensuring a smooth texture.
- Freeze and Scrape: Place the shallow dish in the freezer. After 30 minutes, take it out and use a fork to scrape the icy edges, breaking up ice crystals. Repeat scraping every 30 minutes for 2 to 3 hours until the granita is fully frozen and fluffy with a flaky texture.
- Serve: Once the granita reaches the desired consistency, serve it immediately in chilled bowls or glasses. Just before serving, fluff the granita with a fork to lighten the texture and enhance its airy quality.
Notes
- Use fresh lemon juice and basil for the best flavor.
- Be patient during the freezing process and scrape regularly for the ideal flaky texture.
- You can adjust the sugar amount depending on your preferred sweetness level.
- This granular icy dessert is best enjoyed immediately but can be stored for a day in the freezer—just scrape again before serving.
