I hate that everyone is talking about how the “summer is winding down”.
Back to school, labor day sales… I’ve even seen Halloween costumes popping up around town.
I am not ready for fall.
Around Santa Monica, I feel like it just finally got into the summer temperatures two or three weeks ago. And although I complained about breaking out the AC, I love that I haven’t opened my sweater drawer since July (yes, we wear sweaters in July), and I am hoping to keep it that way well into September.
My plan is to ignore all this “end of summer” talk and stretch my favorite season as far out as I possibly can. And what is better on a hot summer day than an ice cold treat?
So I took a few of my newly inherited lemons and made myself a Lemon Basil Granita.
Incredibly simple to make, I used things I already had around the kitchen.
Typically made with a little bit of liquor or limoncello, I made mine non-alcoholic so Brad could enjoy it as well.
Even without the booze, it still kind of feels like a grown up snow cone. But if you want that extra kick, just pour a little shot of limoncello on top and get your party started.
Lemon Basil Granita
2 tbsp lemon zest
2 cups water
3 tbsp sugar (or more to taste)
8 basil leaves
Juice the lemons and zest the remaining rinds. Add this to a saucepan with the water, sugar and basil leaves.
Bring to a boil then simmer for 5 minutes. Remove from heat.
Once cooled, strain the mixture through a fine sieve strainer and pour into a baking dish big enough that the liquid isn’t more than one inch deep.
Place in the freezer and check every hour, scraping with a fork to break up the granita into fluffy chips. When fully frozen, scoop into a fancy glass and enjoy!