Basil brings watermelon a surprising depth that makes for a sophisticated flavor in this summery granita. Try it as the perfect dessert after your next barbecue or warm weather brunch.
- 1/3 seedless watermelon cut into chunks 6 cups
- 2 tsp lemon juice
- 2 TB chopped fresh basil additional for garnish
Purée watermelon and lemon. Add basil & pulse to combine then pour into a pie plate or 9” square pan. Freeze for 30 minutes and then stir frozen bits into center.
Continue to stir and scrape frozen fruit from edges to center every 30 mins until granita is completely frozen, ~ 4hours.
Garnish with basil chiffonade when serving.
For the perfect snow-cone texture break granita mixture up with a fork and pulse in a food processor. Fluff with a fork and serve immediately.