Strawberry and Basil Granita

[[ recipeID=recipe-8kdiovo0v, title=Strawberry and Basil Granita ]]

Strawberry and Basil Granita

Whether you serve this as a frozen juice, cocktail or dessert is entirely your choice….

Serve it with a spoon and garnish with fresh strawberries and a sprig of basil and it’s a beautiful palette cleanser between courses or a refreshing dessert.

Put it in a glass with a straw and it's a delicious slush puppy. 

Add rum or tequila (frozen daiquiri or margarita), or top with a splash of prosecco and it’s cocktail hour……

I’ll let you decide which you think gets my vote!

Servings: 4


  • Prep Time: 30 mins
  • Cook Time: 2 hours 0 mins
  • Total Time: 2 hours 30 mins




  • 450 g fresh strawberries, hulled and chopping in half
  • 3 tbs lemon juice
  • 60 ml cold water
  • 120 ml basil syrup
  • 230 ml water
  • 130 g caster sugar
  • The leaves of 4-5 stems of basil, roughly chopped


basil syrup

  1. Combine the water, sugar and basil in a saucepan. Bring to a simmer and continue to heat until sugar has dissolved. Remove from heat and allow to cool to room temperature. Strain and store in the fridge until ready to use. Keeps for one week and can be used on all sorts of dessert (delicious drizzled over a summer pavlova!)


  1. In a blender, combine strawberries, lemon juice, and water. Process until smooth. Add the basil syrup and stir to combine. Adjust sweetness by adding more syrup/ lemon juice to taste.
  2. Pour the liquid mixture into a freezer safe dish and freeze for 30 minutes. Remove from freezer and use a fork to stir up icy liquid. Return to freezer and remove every 30 minutes or so to scrape contents. It should take between 90 - 120 minutes for the mixture to turn into ice crystals, depending on the consistency you want. Serve immediately, or cover and enjoy later.