Strawberry and Basil Granita
Strawberry and Basil Granita, with measured ingredients and a clear cooking method. Serve with Strawberry Sour Beer for a relaxed ProjectBeer table.
dessert · Serves 6
Strawberry and Basil Granita
Bring strawberry and basil granita to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Strawberry Sour Beer when the food is ready.
Ingredients
Serves 6
600 g strawberries, hulled
100 g caster sugar
150 ml water
1 lemon, juiced
10 basil leaves
Instructions
Heat sugar and water until dissolved, simmer for 1 minute and cool completely.
Blend strawberries with syrup, lemon juice and basil and strain if preferred.
Pour into a shallow freezer-safe dish and freeze for 1 hour. Scrape with a fork, repeating every 45 minutes for 3–4 hours until fluffy crystals form.
Scrape again and spoon into chilled glasses. Keep frozen until serving.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Strawberry Sour Beer. Strawberry character mirrors the granita. Choose a sweeter, gently tart beer rather than a very dry sour to avoid a sharp finish. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.