+
0 (0)

Desserts

Basil and orange granita

Basil and orange granita
Los Angeles Times

You'd think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It's cold and sweet, lighter than ice cream, easier to make than sorbet and just darned pretty to look at. You don't ... Read more

Total time: 1 hour, 15 minutes, plus 3 hours freezing time | Serves 4 to 6
  • 1/2 cup plus 2 tablespoons sugar
  • 2 cups water
  • Zest and juice of 3 large oranges (about 3 1/2 tablespoons zest, 1 cup juice)
  • 2 heaping tablespoons finely chopped fresh basil
  • Juice of 2 lemons

Step 1Put the sugar, water and zest in a medium saucepan and heat until the sugar dissolves.

Step 2Stir in the basil and the orange and lemon juices. Allow the mixture to infuse for at least 1 hour or overnight.

Step 3Freeze the mixture and follow the four-time scraping and freezing process described in the star anise and grapefruit granita recipe.

Note: This recipe is a variant of the star anise and grapefruit granita recipe, which details the proper freezing and scraping technique.

HAVE YOU TRIED


Beef lettuce wraps
Beef lettuce wraps

Dungeness crab salad with Thai basil and mint
Dungeness crab salad with Thai basil and mint

Basic deglazing sauce
Basic deglazing sauce

Valentino's lobster-farro salad
Valentino's lobster-farro salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Bauernkrapfen with powdered sugar
Pomme d'amour
Rough puff pastry
Raspberry semifreddo