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.
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.