I often get a little carried away at the farmer's market and it can be a struggle not to purchase more produce than we can use in a timely fashion. Case in point - I picked up some locally-grown blueberries recently without a clear idea of what I would make with them. They just looked yummy. I started planning to make some more popsicles, but decided that I would rather have something with a bit more adult sophistication, instead. Enter the blueberry basil granita.
With a recipe from Epicurious as my guide, I picked basil from our backyard to provide an herbal element that pairs well with fruit. And with a nod to my dark side, I added a splash (or three) of citrus vodka.
Blueberry Basil Granita
Makes 4 servings
1 pint fresh blueberries
1/2 cup water
8 fresh basil leaves
Juice of 1 lime
1 tsp lime zest
4 tsp honey
2 1/2 Tbsp citrus vodka (optional)
Wash the blueberries and pick out any stems.
Blitz all the ingredients in a food processor or blender until smooth.
Pour into an airtight container and freeze until slushy. My batch took about 3 hours to reach the right consistency.
Scoop out into individual servings.
If you are feeling sophisticated, too, you can garnish each serving with a sprig of basil or a couple more blueberries. If you are not feeling sophisticated, stick out your tongue stained blue with berry juice.
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