IN THE KITCHEN :: lemon basil granita

Ladies and gentlemen….we have peonies! Two of our big peony plants in our back garden have bloomed and we couldn’t be happier as it’s a sign summer has arrived in the Pacific Northwest. With the Memorial Day holiday just a few days away, and in honor of all things summer, peonies and deliciousness…enter our second summer dessert recipe.

Lemon Basil Granita Lemon Basil Granita Lemon Basil Granita Lemon Basil Granita

 Recipe: adapted from Epicurious || Photo: Valley & Co.

lemon basil

4 large lemons || 1 cup water || 1/3 cup granulated sugar || 3 large basil leaves

Zest 3 lemons with a vegetable peeler. Squeeze 1/2 cup juice from lemons.

In a small heavy saucepan heat water and sugar, stirring until sugar is dissolved. Stir in zest and 2 basil leaves. Transfer syrup to a bowl to cool. Chill syrup, covered, until cold. Discard zest and basil and stir in lemon juice.

Freeze lemon mixture in a metal bowl, stirring every 30 minutes to remove ice crystals from side of bowl, until liquid has become granular but is still slightly slushy, about 3 to 4 hours. Garnish with lemon zest and basil. Serve granita immediately.

Add a splash of champagne or prosecco for an alcoholic version.


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