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Lemon and Basil Granita

Course Dessert
Cuisine Italian
Keyword basil, Granita, Lemon
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 4
Author Cat Barker


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


  • 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.