Side note: I love making granitas. They take almost no effort and no special equipment. (Believe it or not, we have an ice cream maker, but I’ve never used it. It’s just too much advanced planning and effort.) Another bonus: they’re fairly guilt free. No cream or milk involved. Just ignore the high sugar content!
This granita was perfectly festive for our Memorial Day this summer, and would still make a fun addition to a Labor Day party this weekend! While it was definitely sweet, it wasn’t overly so, and I really enjoyed the nice cold treat on a hot day. Sadly my then pregnant brain completely forgot to add the balsamic vinegar drizzle. It was still tasty without it, though.
Strawberry Kiwi Basil Granita
I’m only reposting the recipe here, because I found the original hard to follow while cooking. But if you want great pictures of the process, definitely head on over to Kitchens are Monkey Business.
½ Cup Water
¼ cup sugar
1 cup sliced strawberries
1 peeled and sliced kiwi
Handful fresh basil leaves, rinsed and chopped
Juice of 1 lemon
⅛ Cup balsamic vineagr
Freshly cracked black pepper
Pinch sea salt
1. Make a simple syrup using the water and sugar in a saucepan over medium high heat. Bring to a boil, reduce heat and stir occasionally until sugar dissolves. Let cool
2. In a food processor or blender, combine strawberries, kiwi, basil, lemon juice and simple syrup. Process until thoroughly combined. Pour into a glass baking pan and place in freezer. Run a fork through the mixture every twenty or thirty minutes to combine for a total of about 2 hours.
3. In the meantime, combine the balsamic vinegar with freshly cracked black pepper and sea salt. Stir.
4. When ready to serve, spoon the granita into dishes and drizzle with balsamic vinegar.