Strawberry-Hibiscus Granita

By BobD

Want the fluffiest ice? Scrape the frozen mixture with a fork every 30 minutes to create smaller crystals.

Ingredients

• 2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags
• 1 sprig basil plus leaves for garnish
• 1 pound strawberries, hulled, quartered, plus 1 1/2 cups diced strawberries for garnish
• 1/2 cup plus 2 tablespoons (or more) light agave syrup (nectar)
• 1 tablespoon (or more) fresh lime juice
• Ingredient info: Agave syrup is available at natural foods stores and some supermarkets.

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

Bring 1 1/2 cups water to a boil in a small saucepan.
Stir in hibiscus and basil sprig. Remove
from heat, cover, and steep for 20 minutes.
Strain through a fine-mesh sieve into a small
bowl. Cover and chill hibiscus tea until cold,
at least 1 hour.

Meanwhile, blend quartered strawberries
in a blender until finely puréed. Transfer to a
large bowl; add tea, agave syrup, and 1 tablespoon
lime juice. Season to taste, adding more
agave and lime juice, if desired.

Pour strawberry mixture into a 13x9x2"
metal pan and freeze until top layer begins
to harden, about 2 hours. Using a fork,
scrape mixture to break frozen portions into
tiny pieces. Freeze for 30 minutes; scrape
again. Repeat until granita resembles fluffy
shaved ice, about 4 hours.

Divide among bowls. Garnish with basil
leaves and diced strawberries.