Watermelon Basil Granita

This semi-frozen dessert, similar to sorbet, originated in Sicily. The addition of basil infused vodka compliments the fruit nicely.

1 seedless watermelon
1/2 C white sugar
1/2 C chilled basil infused vodka
grated rind and juice of 1 lime.

Puree the meat of the melon (no rind) in a food processor or with a hand blender. Transfer the watermelon to a large bowl and add the remaining ingredients, stirring very well.

Pour the pureed mixture into a 9-by-13-inch metal or glass baking pan.  Cover with plastic wrap and place on a flat surface in the freezer. Freeze for 1 to 1 ½ hours or until the mixture is partially frozen. Using the tines of a fork, scrape the ice from around the edges into the center of the dish. Place the pan back in the freezer. Every 20 to 30 minutes, scrape the mixture until “fluffy.”*

Serve in glass bowls and garnish with fresh basil. The granita is best served the day it’s made, but will keep in the freezer in a covered container for up to a few days.

* This can take as long as 4 to 6 hours total, depending on the temperature of your freezer.

One thought on “Watermelon Basil Granita

  1. Pingback: Basil Infused Vodka | K E R N girl

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