Anywhoo, back to the point.
In Carriger's world, a lemon-basil mix causes an allergic reaction of sorts in the paranormal, and it sounded quite tasty. Especially since it is currently in the 90s F in the lovely state of NY, and I don't have central air. So, I thought, why not make a batch of granita?
I happen to keep a few lemons always on hand, because I hate the bottled lemon juice. It tastes...off. I'm also growing my own basil right now, so I have everything I need on hand.
Light, refreshing, juicy, and sweet with a touch of savory. Completely refreshing.
10 large basil leaves
1 small lemon
1 cup granulated white sugar
2 cups water
Iced Tea of Choice
Before beginning, my current iced tea of choice is Republic of Tea's Hi Caf Green Ginseng Mint. It's light, refreshing, and I just make it on the strong side. I love unsweetened ice tea, and there's usually at least 2 pitchers in the fridge just waiting. However, if you're steeping and cooling, I recommend over-steeping it. I know. Sacrilege. Just trust me. You want it strong or the sugar, lemon, and basil will completely overwhelm it. Any tea, however will do.
- Combine basil, zest of the whole lemon, and juice of the whole lemon in your mini-chopper, processor or blender and combine well.
- Pour into 1 cup measuring. Top off with iced tea. Cool.
- In a small saucepan, combine sugar and water.
- Heat on medium, until fully dissolved. Then do not stir again.
- Bring to a boil, and boil exactly 5 minutes. Do not stir.
- Remove from heat.
- Add in cooled lemon, basil, tea to simple syrup. Do not stir.
- Pour half into your 2 cup measuring cup with the spout bit, and pour into an ice cube tray. Repeat with the second half.
- Freeze overnight.
- When ready, remove only what is needed from ice cube tray (4 cubes per serving), and crush with a fork. Serve immediately.
Makes 6 servings of 4 cubes at 130 calories a serving. The great thing about granita recipes is that they can also be used to make popsicles.