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Strawberry Basil Granita

Yield: serves 4

Author Maryanne Cabrera


  • 1 pound fresh strawberries, hulled and sliced
  • 3 Tablespoon lemon juice
  • 1/4 cup water
  • 1/2 cup basil simple syrup

Basil Simple Syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1/4 cup basil leaves, torn


  1. In a blender, combine strawberries, lemon juice, and water. Process until smooth. Add simple syrup, stir to combine. Taste and adjust sweetness by adding more syrup if necessary.

  2. Pour liquid mixture into a freezer safe pan*. Freeze for 30 minutes. Remove from freezer and use a fork to stir up icy liquid. Return to freezer and remove every 30 minutes to scrape contents. It should take about 90 minutes to 2 hours until the mixture has turned into ice crystals and looks like an icy slushy . Serve immediately, or cover and enjoy later.

Basil Simple Syrup:

  1. Combine water, sugar, and basil in a saucepan. Bring to a simmer and continue to heat until sugar has dissolved. Remove from heat and allow to cool to room temperature. Strain out basil and store simple syrup in the fridge until ready to use. Keeps for one week.