A tangy and sweet summer granita that marries the sweet and sour perfectly!
Recipe for Lime, Orange & Basil Granita by Anisa Sabet for The Macadames.
Hi everyone! Gaaaahd! It’s hawt in Canberra! Is it hot where you are?
Todays recipe I made a while back when it was just heating up, it was born from a recipe gone awry. I had wanted to make a kaffir lime leaf granita but for the life of me I couldn’t find the lime leaves I KNEW I bought. After an hour of pulling the kitchen apart I decided to improvise with this combination of flavours and really do love the way it turned out. The lime and orange create a lovely flavour of sweet and sour while the basil adds an earthy touch. The combination of herbs and fruit never cease to amaze me and I love cooking with them.
Hope you’re keeping cool somewhere and i’d love to know what you think of this recipe.
P.s Naturally I found the lime leaves the day after this shoot, stuck to the bottom of a punnet of tomatoes (doh!), so stay tuned for another granita recipe xx
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Small saucepan
- Shallow baking tray or dish
Ingredients (makes approx 1L):
- 2 cups water (500ml) water
- 1 cup (220g) caster sugar
- Juice from 4 limes
- Zest of 1 lime
- Pulp of 2 oranges
- Zest of 1 orange
- 15 basil leaves
1. In the small saucepan, heat the water until the sugar has melted. Take off the heat and set aside to cool slightly. Pour into a high speed blender with the rest of the ingredients and blend until very smooth. Pour into a shallow dish and pop into the freezer.
2. Allow to chill for 4-5 hours, then using a fork, roughly scrape the surface of the granita until it’s crystalised. Pop into the freezer to set for another 4-5 hours or overnight. Best served within a week.
Storage: will keep in the freezer for up to a week.
Like this recipe? Yum it on Yummly.
For another similar recipes, try my pomegranate & lime granita.
Anisa – The Macadames. xx