Every once in a while when I develop a recipe I really impress myself.
That's not to say the recipes I post here aren't always what I consider "good." They are. I don't post anything that I don't think is tasty. But some dishes simply turn out better than others.
This is one of them.
When ReDux decided to take on green herbs in non-traditional ways (Thank you March for cornering this color. We bloggers simply can't overlook the ode to green in March, post-St Patty's day or not), I knew basil would be my choice. I have an Aerogarden and am overrun with basil (and I'm NOT complaining.)
I don't even recall why granita hit me as a good idea. Maybe it's the impending warmer weather or maybe just the simplicity and ease of it. Either way, it was a great choice.
At first glance, this simple dish is nothing more than an herb-infused fruit and wine frozen mixture. But the first bite will tell you it's so much more. The basil is so rich (if a frozen dish can be described as rich?). It imparts a depth of flavor that works really well with the fruitiness of the berries and the adult appeal of the wine.
Gardens and markets are sure to be a plentiful supply of basil very soon. Please give pesto a rest and go for this granita instead.
Note: My recipe is inspired by this recipe from Cooking Light. Be sure to visit their site parent recipe site, MyRecipes.com, for more great granita recipes. And of course be sure to check out the other ReDux recipes below!
Ingredients (4 servings)
- 4 cups frozen berries (I used a mixture of blackberries, raspberries, blueberries and strawberries)
- 3/4 cup water
- 1/4 cup sugar
- 1/2 cup Pinot Grigio
- 1 cup loosely packed basil leaves
Combine all ingredients in a medium saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; let stand 15 minutes.
Pour mixture through a sieve over an 8- x 8-inch baking dish or pan (discard berry mixture).
Cover and freeze until partially frozen (about 2 hours). Scrape mixture with a fork, crushing any lumps. Freeze for 3 hours or until completely frozen, scraping with a fork every hour. Remove from freezer; scrape mixture with a fork until fluffy.