What do you get when you mix this…
with this…
add a few of these…
and a bit of this…
???
Basil, Watermelon & Key Lime Granita is a unique, herb-infused, icy treat perfect for serving alongside cantaloupe and honeydew as a semi-savory yet fruit-filled start to the day. While 99% of granita recipes call for the use of sugar to create a basic, simple syrup base, I found a more healthful alternative for those of us seeking to quell excess sugar intake in our diets.
By substituting light agave nectar in place of sugar, I was able to by-pass the need for simple syrup entirely. The end result? A granita that is surprisingly refreshing and showcases the flavor of its ingredients versus camouflaging them with overt sweetness.
Note – If you are not watching your waistline, serving guests with dietetic restrictions or are simply uninterested in experimenting with agave nectar, you may go ahead and create a basic, simple syrup to use as this recipe’s base (check recipe for substitution amounts). Also, if you are interested in learning more about agave nectar, I highly recommend this brief article from The Perfect Pantry, a information-packed food blog run by friend and mentor, Lydia Walshin. Within minutes, Lydia will teach you more about agave nectar than you ever thought possible.
Before diving into this recipe, there are 3 quick tips I’d like to suggest:
- While this granita recipe is easy-peasy to put together, it does take a while to freeze and requires multiple stirrings throughout the chilling process. I suggest preparing this recipe a minimum of 1 day in advance of serving.
- Every ingredient in this recipe may be tweaked to your individual tastes and preferences—feel free to experiment with, and adjust, any ingredient (or ingredient amount) up or down as you see fit.
- Granita will melt fairly quickly (depending on room temperature), so serve immediately upon plating.
Basil, Watermelon & Key Lime Granita
(recipe featured on InnCuisine.com, adapted from Gourmet, 2009)
- pulp and juice from 3 key limes, plus juice from 5 additional key limes (may substitute equivalent amounts of standard lime pulp and juice)
- 4 generous cups watermelon (plus juice), chopped and deseeded
- 1 (up to 1 & 1/2) cup(s) fresh basil leaves, roughly chopped
- 1 cup light agave nectar (may substitute with a simple syrup made from 2/3 cup granulated sugar and approximately 3 cups water)
Place lime pulp and juice in blender, pulse lightly. Add watermelon and chopped basil, pulse until combined. Add agave nectar (or cooled simple syrup if substituting), pulse thoroughly. Check mixture for flavor; adjust as necessary, adding a touch of water if desired. Strain mixture through a mesh sieve and pour remaining liquid into a plastic, freezer-safe container for chilling. Place container in freezer, breaking mixture up and stirring with a fork every 2 hours until frozen. After several stirrings, granita may be left to chill overnight.
Before serving, scrap frozen granita mixture with fork tines. Scoop out using an ice cream scoop and place a single serving alongside freshly sliced cantaloupe and honeydew melons. Garnish with fresh basil leaf if desired. Serve immediately. Store any unused portion in freezer until needed, scraping with fork tines before serving.
Yield: approximately 6+ servings.
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{ 10 comments… read them below or add one }
This post has me licking my lips, and already thinking ahead to basil-planting time at the end of May. Everything about this recipe screams “summer”, which is totally appropriate as temperatures are expected to top 80-freakishly-hot degrees here in Rhode Island today. I’ll bet that with a little tweaking of proportions, this could become a delicious soup, too.
I discovered Agave Nectar when my mother took me to Rancho La Puerta for my 35th birthday. I love that it is less processed than refined sugar, and use it every morning in my coffee!
Your recipe sounds delicious – I will definitely give it a try once our basil seedlings get larger and there are watermelons at our farmer’s market. Thanks for sharing!
Wow this IS different but sounds so refreshing. Sometimes I never know what to do with basil if I don’t feel like cooking Italian but this is an interesting, different idea.
WOW!!! I love the combination of Basil, Watermelon, Key Lime Granita and the agave nectar instead of sugar. Thanks.
completely different, indeed! although it doesn’t look as delicious to me as a mound of melting ice cream, i appreciate everything your granita has to offer–specifically refreshment and a spot of nutrition.
Lydia – Leave it to you to come up with a soup version of this, which, by the way, sounds utterly delightful. If you create one, be sure to let me know (as well as share the recipe)!
Michelle – You’re welcome and thank you for your comment. I’m glad to hear there are others who have checked out the deliciousness that is agave nectar. Never tried it in my coffee or tea, but I’m incline to give it a whirl.
Maris – Basil is one of my favorite herbs (love it with mint), and I love finding interesting uses for it it. You hit the nail on the head—this granita is the pinnacle of refreshing!
Sandra – You are welcome.
Grace –
I just went outside and screamed at my basil plant to grow more.
I am so happy it turned out for you. I still need to do some experimenting with agave and thanks for posting so I have a good baseline where to start.
Granita is one of my favorite summertime desserts.
This definitely does sound like something completely different. So interested in how the basil tastes with the watermelon and lime.
I can imagine the flavour! If only my basil plants will grow …
I’ve been curious about cooking and baking with agave nectar. This really seals the deal. I’m heading out tomorrow for a bottle.
Jeff – Will screaming at your herbs work? I find reading poetry to be much more nurturing
Jude – Basil & watermelon (in my opinion) is a divine combination. Of course, I like lime with (almost) everything, but it does add a welcome touch of citrus to this blend.
Helen – Yes, agave nectar, I’m a huge fan. Reminds me (almost) of a delicate, light honey…yet somehow different. I think you are going to like what you taste.