Strawberries with Basil Granita (Recipe)
I’ve tried plenty of those machine-less ice cream recipes and, well, they just never turn out how I want them to turn out. I’ve resigned myself to the fact that a mediocre homemade version of something isn’t automatically better than the store bought kind just by virtue of being homemade. And, anyway, there’s a gourmet ice cream shop down the street that sells my favorite flavor, lavender.
Granita, though, is a different story. The lighter, vegan cousin of gelato and ice cream, granita isn’t widely available in the United States. The good news is it’s super, super, easy to make at home. Idiot-proof, even! Trust me, if I can make granita, you can make granita.
This recipe calls for hollowing out strawberries and placing the granita inside. I did that, and it did look pretty, but it’s certainly not essential. You can just as easily serve the granita in bowls topped with sliced strawberries.
- 1 Cup simple syrup
- 1/4 Cup apple juice
- 1/4 Cup sparkling white wine
- 1 Cup basil leaves, loosely packed
- 16 Large strawberries, tops removed and bottoms trimmed to stand upright
1. Place simple syrup, apple juice and sparkling wine in a large saucepan. Bring to a boil over high heat. Let mixture cool for a few minutes before carefully pouring into a blender. Add the basil to the blender and blend until the mixture is smooth. Transfer to a fine mesh sieve place over a 8-inch square metal pan and strain.
2. Move mixture to the freezer. Freeze for about 3-4 hours, coming back to scrape with a fork about every 20 minutes. This will make the granita slushy.
3. With a melon baller, scoop out the insides of the starwberries, so they are essentially a cup. Add a spoonful of the granita to each strawberry. Serve immediately.
Recipe Credit: Food Network.