Name: Lemon and Basil Granita Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 3 h 20 min
Cuisine: Italian
Ingredients: 1 cup water; 3/4 cup granulated sugar; 1 cup fresh basil leaves, loosely packed; 1 cup freshly squeezed lemon juice (about 4–5 lemons); 1 tablespoon lemon zest; Pinch of salt

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If you’re searching for a vibrant, refreshing dessert to beat the summer heat, Lemon and Basil Granita is about to become your seasonal obsession. This Italian-inspired frozen treat dazzles with tart lemon, herbal notes of fresh basil, and gorgeously icy flakes that melt into pure coolness on your tongue. It’s vegan, incredibly easy, and makes you look like a kitchen magician — whether you serve it at brunch, with dinner, or just because the sun’s shining. I promise, you’ll never look at lemons and basil quite the same way again after tasting this dazzling Lemon and Basil Granita.

Lemon and Basil Granita Recipe - Recipe Image

Ingredients You’ll Need

Simple, real ingredients come together to make Lemon and Basil Granita downright irresistible. Each component shines through: the lemons brighten, the basil freshens, the sugar balances, and a pinch of salt makes the flavors pop. Here’s what you’ll need for this chilly show-stopper:

Water: Acts as the base for your syrup, ensuring the right icy texture for perfect flakes.
Granulated Sugar: Adds essential sweetness and helps the granita freeze with those light, delicate crystals.
Fresh Basil Leaves: Infuses the dessert with an aromatic, green hint that’s utterly unique and uplifting.
Freshly Squeezed Lemon Juice: Packs in zingy, concentrated citrus flavor—bottled juice just can’t compare!
Lemon Zest: Grates in a fragrant, sunny punch, intensifying that classic lemony brightness.
Pinch of Salt: Just a little makes all the other flavors shine even brighter and deeper.

How to Make Lemon and Basil Granita

Step 1: Make the Basil Syrup

Start by combining the water and sugar in a small saucepan over medium heat. Stir gently until the sugar completely dissolves—this usually takes just a couple of minutes. Once your syrup is clear and no graininess remains, remove it from the heat and stir in those fresh basil leaves. Letting the basil steep for about 10 to 15 minutes is key; this is where the granita soaks up all that delightful, herbal character.

Step 2: Strain and Add Citrus

Pour your basil-infused syrup through a fine mesh sieve into a bowl, pressing the leaves gently to extract every last drop of flavor. Discard the basil, then stir in all the fresh lemon juice, lemon zest, and a modest pinch of salt. The aroma at this stage is utterly intoxicating—trust me, it’s a hint of how lovely the finished Lemon and Basil Granita will taste.

Step 3: Freeze and Scrape

Pour the mixture evenly into a shallow baking dish. Now, patience! Tuck it into the freezer. After half an hour, take a fork and gently start scraping any icy edges, mixing them back into the slush. Repeat this scraping every 30 to 45 minutes for about three hours, raking the mixture into soft, shimmery crystals each time. By the end, you’ll have an ethereal, fluffy Lemon and Basil Granita ready for scooping.

Step 4: Serve and Enjoy

Once your granita is perfectly icy and fluffy, spoon it into chilled glasses or bowls for maximum impact. If you want to dazzle, add a garnish of fresh basil or a bright lemon twist. Not only does this look stunning, but the burst of fragrance will make each bite feel even more special. Grab a spoon and dig in!

How to Serve Lemon and Basil Granita

Garnishes

The finishing touch takes Lemon and Basil Granita from delightful to unforgettable. Fresh basil leaves add an extra punch of aromatics, while a ribbon of lemon zest or a simple lemon wheel looks beautiful and hints at what’s inside. For a little sparkle, a sprinkle of edible flowers or a dusting of coarse sugar can make it look like sunshine in a glass.

Side Dishes

Pairing Lemon and Basil Granita with other light treats is a surefire way to impress guests or treat yourself. Try serving alongside crisp almond biscotti, dainty shortbread cookies, or a platter of fresh berries. Its bright profile also makes it a cooling palate cleanser between savory courses at a summer dinner party.

Creative Ways to Present

Pile your Lemon and Basil Granita high in vintage coupe glasses for retro glamour or opt for tiny espresso cups for a chic, single-bite dessert. You can even freeze it in popsicle molds for a playful handheld treat. If you’re feeling adventurous, spoon a little granita over prosecco or sparkling water for a fizzy lemon-basil float that’s totally refreshing.

Make Ahead and Storage

Storing Leftovers

If you have any Lemon and Basil Granita left (though I doubt it’ll last long!), simply cover the dish tightly with plastic wrap or transfer to an airtight container. It will keep in the freezer for up to two days without losing its sublime texture or bright flavors.

Freezing

The beauty of this dessert is how easy it is to freeze. Just make sure to scrape the granita every 30 to 45 minutes as it sets. If you need to make it ahead, you can prepare it fully, freeze, then fluff it up with a fork right before serving to restore its airy crystals.

Reheating

This dish is all about icy flakes, so no actual reheating is required. If your Lemon and Basil Granita freezes too firmly, let it sit at room temperature for five to ten minutes, then gently fluff with a fork to bring back the perfect granita texture.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice makes a huge difference here. Bottled juice can taste flat or bitter, while fresh lemons provide that vibrant, sunny flavor the granita needs. For the best Lemon and Basil Granita, always juice real lemons.

How do I make granita without a fine mesh sieve?

If you don’t have a fine mesh sieve, you can use a clean cheesecloth, coffee filter, or even a tea strainer to remove the basil leaves from the syrup. Just make sure you press the leaves to extract all that amazing flavor.

Can I make this with other herbs?

Absolutely! While basil is the perfect complement to lemon, you can experiment with fresh mint, tarragon, or even a touch of rosemary for a different twist on your granita. Each herb will bring its own unique character.

Is Lemon and Basil Granita suitable for kids?

Yes! It’s alcohol-free as written and full of naturally bright flavors. If you want to add limoncello for an adult twist, you can do so in half the batch and keep the other half kid-friendly. Everyone wins.

Can I double the recipe for a crowd?

Definitely—just use a larger shallow dish, and remember that a bigger batch may need a little extra scraping time to reach the perfect texture. Otherwise, the method is exactly the same and equally easy.

Final Thoughts

Bright, herbal, and effortlessly cool, Lemon and Basil Granita is summer in a spoon and one of those recipes you’ll keep coming back to. I hope you’re as smitten with this Italian classic as I am. Give it a try and share the frosty goodness—you just might make it a new tradition!

Lemon and Basil Granita Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 3 hours 20 minutes (including freezing and scraping)
Yield: 6 servings 1x
Diet: Vegan

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Description

This refreshing Lemon and Basil Granita is a delightful frozen dessert with a perfect balance of citrusy lemon and aromatic basil flavors. It’s easy to make and ideal for cooling off on hot summer days.

Ingredients

Scale

For the Granita:

1 cup water
3/4 cup granulated sugar
1 cup fresh basil leaves, loosely packed
1 cup freshly squeezed lemon juice (about 4–5 lemons)
1 tablespoon lemon zest
Pinch of salt

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Instructions

In a small saucepan, combine water and sugar over medium heat. Stir until the sugar is completely dissolved, about 2–3 minutes. Remove from heat and stir in basil leaves. Let steep for 10–15 minutes. Strain the syrup through a fine mesh sieve to remove basil leaves, pressing gently to extract flavor.
Stir in lemon juice, lemon zest, and a pinch of salt.
Pour the mixture into a shallow baking dish and place in the freezer. After 30 minutes, use a fork to scrape and break up any icy edges. Return to the freezer and repeat scraping every 30–45 minutes for about 3 hours, until the granita is fully frozen and fluffy.
Spoon into chilled glasses and serve immediately, garnished with fresh basil or a lemon twist if desired.