Lemon Basil Granita Recipe 455 Food

LEMON BASIL GRANITA

Steps:

• Add the water, sugar, lemon zest, and basil to a medium sauce pan. Over medium heat bring the mixture to a boil.
• Once the mixture comes to a boil turn the heat down slightly and continue to simmer for 5 minutes. Remove from the heat after the 5 minutes and cover. Let this mixture steep for 15 minutes.
• Strain the mixture into a bread pan and discard the lemon zest and basil leaves. Add the lemon juice. Cool for about 10 minutes and set in the refrigerator.
• Once the mixture is chilled move it to the freezer. After 30 minutes take a fork and scrape the ice off of the sides of the bread pan. Continue this process until the mixture is frozen.
• Scoop into dessert dishes and serve.

LEMON GRANITA

Steps:

• Clean and wash the lemons. Cut off the top 1/4 of the lemons and shave a small slice off the bottom so it stands easily.
• Using a grapefruit knife, cut out the flesh of the lemon and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the lemons on a cookie sheet and place in the freezer and freeze until solid.
• Press the flesh of the lemons through the strainer to extract all of the juice. You should end up with about 1 to 1 1/2 cups of lemon juice. Add the water to the lemon juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the thyme and limoncello and let sit for 15 minutes.
• Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
• When the granite is frozen, scoop it into the frozen lemon shells and serve immediately.

LEMON-BASIL GRANITA

Steps:

• Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
• Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
• Serve the granita in chilled glasses, garnished with the small basil leaves.

LEMON GRANITA

Steps:

• In a saucepan combine sugar with 1 1/2 cups water; bring just to a boil over medium heat, stirring until sugar dissolves. Remove pan from heat, leave to cool, then refrigerate until cold. Stir in lemon juice and zest. Pour lemon syrup into a square metal cake pan and place in freezer. Freeze 2 hours in all, removing pan from freezer every 30 minutes, stirring and scraping with a metal fork until ice crystals break up. After 2 hours, granita will resemble snow. Scrape into 4 dessert goblets and serve with a spoon and a straw if desired.

LEMON BASIL SORBETTO

Steps:

• In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
• Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
• Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.

LEMON-BASIL GRANITA

Steps:

• Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
• Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
• Serve the granita in chilled glasses, garnished with the small basil leaves.

TOMATO & BASIL GRANITA

Steps:

• Chop the tomatoes and place in a bowl with all the other ingredients except the basil leaves. If you have time, leave them to macerate at room temperature overnight. Blitz in a blender - in batches, then strain through a fine sieve. Shred the basil leaves and stir through.
• Clear a shelf in the freezer and place a sided metal tray in to chill. Make up your mix and leave to cool, then pour into the tray and cover with cling film. Freeze the liquid until frozen around the edges and slushy in the middle. Use a fork to break up the ice into smaller crystals. Return the tray to the freezer. Repeat the breaking up process every half hour (at least three times) until it's completely frozen and the texture of snow. For a quicker method: freeze the mixture in an ice tray, then blitz the cubes in a food processor just before serving. The texture will be slightly slushier, but just as delicious.

PEACH GRANITA WITH LEMON BASIL

Steps:

• Do not peel, but stone and quarter the peaches.
• Bring the water, wine and sugar to a boil; add the peaches and reduce heat to low. Simmer peaches until cooked through, about 10 minutes. Allow to cool to room temperature.
• Add the coarsely chopped basil. Cover and refrigerate over night.
• Strain out fruit and basil. Reserve peaches for another use.
• Add lemon juice to taste.
• Freeze in shallow pan, stirring every half hour until frozen.

BASIL AND LIME GRANITA

Steps:

• In a pan, dissolve the sugar in the water. Bring it to a boil and simmer for a couple of minutes. Remove from the heat, and add the basil leaves. Mix and leave to cool.
• When it is cold, remove the basil leaves and discard them. Add the lime juice, including any fleshy bits, and mix.
• Pour into a large freezer proof container, and put into the freezer.
• Every 15 minutes, for 2 hours, take out of the freezer and mix it up. Then every half an hour until the granita appears grainy and the crystals have been broken down. It should resemble snow or coarse sand.
• Enjoy!

LEMON-BASIL GRANITA RECIPE - (4.5/5)

Steps:

• 1. In medium sauce pan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm). 2. Transfer mixture, half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish, spreading evenly. Cover; freeze 2 hours more or until firm. 3. To serve, scrape across surface of mixture with a small ice cream scoop. Place scoops in small dishes. Top with lemon slices, fresh mint leaves, and/or edible flowers. Makes 6 servings. Each serving = 4 Weight Watchers points.