Melon Basil Granita
For this granita, pick the ripest melons — the juicier, the better. Add basil for its herbal-sweet aroma and a little maple syrup to make it dessert-worthy.
Ingredients
- 1 lb (450 g) peeled and deseeded cantaloupe and/or honeydew melon, cut into chunks
- 12 basil leaves
- 2 Tbsp (30 ml) maple syrup
- 1 Tbsp (15 ml) Meyer lemon juice
- 1/4 tsp salt
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