Blueberry basil granita
This quick and easy vegan blueberry basil granita dessert recipe is perfect for a summer barbecue. A granita is a great way to make a frozen treat when you don't have an ice cream maker or ice pop molds.
I started to make granitas as a summer party food offering after a friend's son came down with serious food allergies. No dairy, nuts, wheat or chocolate, but I wanted to make something that all the kids could eat, without making him feel excluded with a separate dessert. With or without the basil, with various mixtures of fruit, served in fun cups with cute spoons, this recipes is easy to throw together and always a hit.
Blueberry basil granita recipe
- 3/4 cup very hot water
- 1/4 cup granulated sugar
- 3 cups blueberries
- 6 basil leaves, chopped
- Juice of 1 lime
- Put the very hot water in a small bowl or measuring cup. Add the sugar and stir until it dissolves (microwave for 30 seconds if the sugar doesn't dissolve).
- Add the sugar water, blueberries, basil and lime juice to a blender or food processor. Process until smooth, about 3 minutes.
- Pour into a glass baking dish (7 x 11 inches or 9 x 13 inches will work well) and place in the freezer.
- Stir every 30 minutes, combining the frozen edges into the center. Once the granita is mostly frozen, rake the surface with a fork to create a flaky mound. Cover and freeze until ready to serve.