In my neck of the woods, strawberry season is finally underway. Long summer mornings of crouching in the sun, picking plump, warm berries and filling baskets and buckets until they absolutely can’t hold another berry are the norm. It’s all worth the sweat, however, for there is no better feeling than being able to cool off in the shade for the rest of summer, a freezer packed full of jars of basil strawberry lemonade granitas just waiting for you.
This recipe is one I’m sharing from my book, which is set to be available in bookstores near you starting June 26th.
Basil Strawberry Lemonade Granitas in a Jar
from Desserts in Jars
Makes 10 individual granitas
1 cup sugar
1 handful fresh basil leaves
1 cup water
4 cups fresh strawberries, hulled and sliced
Juice and finely grated zest of 2 lemons
1. Combine the sugar and basil leaves with the water in a medium-size saucepan. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from the heat and let cool. When the simple syrup mixture is cool, remove and discard the basil leaves.
2. Combine the strawberries, lemon juice, and lemon zest in a blender or food processor. Pulse until smooth. Pour the cooled simple syrup into the strawberry mixture and blend well.
3. Fill ten 8-ounce jars three-quarters full with the strawberry mixture. Cover loosely and place in the freezer for 30 minutes. Scrape down the edges of the jars with a fork and stir the scrapings into the centers. Return the jars to the freezer for 90 minutes, and scrape them down again. Freeze for an additional 3 hours until frozen through.
4. When you are ready to serve, use a fork to stir the granita mixture one more time. Serve ice cold.
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