• 16servings
  • 200minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Silicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1/4 cup apple juice

  3. 1/4 cup sparkling white wine

  4. 1 cup basil leaves

  5. 16 large strawberries

Instructions Jump to Ingredients ↑

  1. Make simple syrup: Combine the sugar and 1 cup water in a saucepan over medium-low heat, stirring until the sugar dissolves.

  2. Bring 1 cup of the simple syrup, the juice and wine to a boil in a saucepan over high heat. Carefully transfer to a blender, add the basil and pulse until smooth (leave the filler cap off to let steam escape). Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every 20 minutes to make it slushy; freeze until ready to serve.

  3. Cut off the tops of the strawberries and trim the bottoms so that they sit upright. Using a small melon baller, scoop out the inside of each strawberry to make a small cup. Fill with a spoonful of the granita.

  4. Serve immediately.

  5. Recipe courtesy of Food Network Magazine


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