The Berry Best of Summer (part 3) - Strawberry-basil granita

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Strawberry-basil granita

It takes a few hours to make this icy treat, but don't be intimidated: Most of the time, the granita will just be chilling in the freezer.

Description: Scraping the fruity mixture with a fork every so often as it freezes creates a light, fluffy texture

Scraping the fruity mixture with a fork every so often as it freezes creates a light, fluffy texture

·         Serves 6

·         Active: 10 minutes

·         Total: 2 hours 10 minutes

Ingredient

·         1 pint strawberries, hulled and halved

·         2 tablespoons chopped fresh basil

·         2 tablespoons fresh lemon juice

·         2 tablespoons agave nectar

Recipe

1.    Place the strawberries in a food processor and process until nearly smooth. Add the basil, lemon juice and agave nectar. Process again just until mixed.

2.    Transfer the mixture to an 8 by 8-inch baking dish and freeze until icy around the edges, about 30 minutes. Use a fork to scrape the icy portion into the middle of the pan. Freeze for 1½ to 2 hours more, scraping the frozen edges towards the center every 30 minutes, until the mixture is no longer liquid and has the consistency of flaky crystals. Serve immediately in bowls or parfait glasses, or cover the granita and keep in the freezer for up to 1 day. The dessert will stay scoopable if kept frozen.

Nutrition score per serving 38 calories, 0g fat (0g saturated), 0g protein, 10g carbohydrates, 1g fiber, 1mg sodium

 
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