Watermelon Basil Granita

I’m so sad summer has come to an end. This means watermelon seasons’ days are numbered as well. And I love watermelon dearly.

It’s bright, juicy, and delicious! Packed with nutrients! Filled with over 90% water, it’s a perfectly refreshing treat! Sometimes the best thing, is just eating it in it’s pure form.

However, I can think of a million things to do with Watermelon. So, today I’m showing you how to make Watermelon Basil Granita. And honestly it’s so easy to do!

It’s blended and frozen until icy. Like a fancy snow cone! It’s also super versatile because you can pretty much use whatever fruit you want. This recipe will star watermelon with a hint of basil!

Watermelon Basil Granita

You’ll want to start with a seedless watermelon, the size depends on how much Granita you want. A medium watermelon will do just fine. I ended up buying a large watermelon and used some of my puree to make Watermelon Daiquiris

Take your watermelon and cut it in half. Next, cut it away from the rind and cut the watermelon into cubes. Place the watermelon cubes into a blender. Then just to sweeten it up a little bit, add 1/2 a cup of brown sugar, and 2 tablespoons of vanilla extract. Finally, add 2 tablespoons of chopped basil and a squeeze of lime. Blend well.

Pour your mixture through a strainer to weed out any seeds that were left behind (mainly the little white seeds that you could eat if you wanted, but would mess with the texture), you’re also getting rid of the pulp.

After straining it pour your mixture into a loaf pan. Place the pan in the freezer for about 6 hours.

It’s ready when it reaches your desired texture, it should be firmer than slush, but easy to scoop using an ice cream scoop. Granita is the perfect after dinner treat for your next get together!