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Lemon-Basil Granita


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Rate this recipe 4.5/5 (8 Votes)


  • 3 cups water
  • 1 cup sugar
  • 1/2 cup slivered fresh basil
  • 2 tsp finely shredded lemon peel
  • 2 TBS lemon juice


Servings 4
Adapted from


Step 1

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.


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