Basil Berry GranitaYum
This Basil Berry Granita is cross between a slushy and sorbet. It’s made with watermelon, mixed berries, fresh basil leaves, and a hint of honey. It’s loaded with immune-boosting antioxidants, and it makes a great healthy dessert to enjoy.
Ready for some summer love! This Basil Berry Granita is a bright, simple and healthful dessert that’s rich with immune-boosting antioxidants. It’s a perfect refreshing dessert to make for a sticky summer’s day.
Granita is super easy frozen dessert to make. All you do is purée the ingredients in a blender until smooth. You might be tempted to put a straw in it and drink it down, but instead pour it into a 9x9x2″ or some other freezer friendly container.
Pop in the freezer and freeze the mixture for 1 hour. Then using a fork – poke, mash and rake the ice as it freezes. Cover and return to the freezer until firm and mostly solid, then rake some more.
When you’r ready to serve, remove from the freezer and scrape the granita vigorously with a fork to form ice flakes. Or you can let it sit on the counter until is partially melts, then using an ice cream scoop, scoop the slushy granity and serve the scoops in individual cups or glasses.
This Italian ice is whimsical, flavorful and refreshingly light frozen dessert with just a hint of sweetness.
This berry basil granita is an easy frozen dessert to make, and your kids will have fun helping you make it!
Basil Berry Granita
Prep Time: 25 minutes
Cook Time: Freeze for 2-1/2 hours or more
Total Time: 3 hours
- 2 cups ripe seedless watermelon, cut into cubes
- 2-1/2 - 3 cups mixed berries (fresh or frozen - blueberries, raspberries, strawberries)
- 1 cup water, either distilled or coconut water
- 2 tablespoons pure clover honey
- 1 tablespoon fresh basil leaves, cut into ribbons
- 2 tablespoons fresh lemon juice
- Place watermelon and berries in a blender and blend well.
- Add the water, honey, basil leaves and lemon juice and blend for another 30 seconds or until smooth. There will be flecks of blueberry skin.
- Pour the mixture into a square or rectangle baking pan.
- Place in the freezer uncovered for about 1-1/2 hours or until almost solid.
- Remove from freezer and break the granita up using a fork.
- Return to freezer and freeze for an hour longer. Then remove from freezer and using a fork, scrape the granita to break up some more