Lemon and Basil Granita
Dairy Free,  Vegan

4 Ingredient Lemon & Basil Granita

Today’s recipe is a very simple 4 Ingredient Lemon & Basil Granita. As temperatures continue to climb, I naturally reach for colder treats and granita is one delight that ticks all the refreshment boxes for me. Cold, icy, crunchy and fruity.

What I like about it is that it lower in calories, dairy free and vegan. This icy concoction was invented in Sicilia, Italy’s southernmost region, which is a very dry and hot – so granita is a go to treat. 😎

It is made from fresh fruit and water, mixed together and frozen until icy. It is then flaked with a fork and frozen again. The result is a crunchy, melt-in-your-mouth fruit ice, which you can serve by itself, with gin or even with yoghurt.

 

Lemon Granita

 

4 Ingredient Lemon & Basil Granita

This Lemon and Basil granita is tart, but still sweetly refreshing…the perfect after dinner / lunch treat for a hot summer’s day! The flavour wasn’t really an inspiration that I had in my mind, more the fact that I had a pack of lemons I wanted to use. And some basil. 😉

What is different about this granita is that I made it without a blender.

Quite a few people have commented on my recipes saying that you don’t have a blender, so I played around with different techniques to ensure that the recipe works with our without one.

Hope you try out the recipe and if you do – tag me!

Love,

Cat

Lemon and Basil Granita

Lemon and Basil Granita

Prep Time20 mins
Cook Time2 mins
Total Time22 mins
Course: Dessert
Cuisine: Italian
Keyword: basil, Granita, Lemon
Servings: 4
Author: Cat Barker

Ingredients

  • 150 grams caster sugar
  • 6 lemons organic (unwaxed)
  • 250 ml water
  • 1 bunch Basil washed

Instructions

  • Finely grate lemon zest from the lemons into a pan, then add sugar, 250ml cold water and basil leaves. Warm over a low heat until the sugar dissolves, about 5 minutes.
  • Strain the mixture through a fine sieve into a bowl, returning half the lemon zest to the liquid (discarding the rest).
  • Squeeze in the lemon juice, removing any pips. 
  • Stir well, allow to cool slightly, then whisk the mixture by hand for about a minute. Pour this mixture into a baking pan and chill in the freezer for around 1 hour 
  • Take the pan out of the freezer. Scrape the mixture with a fork and return to the freezer. 
  • Repeat this process every 30 minutes for a total of 3 hours. 
  • The granita is done when the mixture is completely frozen and appears dry and flaky in texture.
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