Basil and Lime Granita
Photography by Aaron McLean.
Serves: 6
INGREDIENTS
1 cup firmly packed basil leaves
½ cup sugar
500 ml water
finely grated zest of 2 limes
juice of 2 limes
sliced honeydew melon for serving
METHOD
Blanch the basil in a saucepan of boiling water for 20 seconds. Drain and refresh in iced water then drain again. Place in a blender with 2 tablespoons of water and purée until smooth.
Combine the sugar, water and the lime zest in a saucepan and bring to the boil, stirring to dissolve the sugar. Take off the heat and add the lime juice.
Put the blanched basil in a food processor with 1⁄2 a cup of the syrup. Process until smooth. Stir the basil purée into the remaining sugar syrup and tip into a shallow freezer-proof tray. Cool then freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat twice more periodically, until no large pieces of ice remain.
To serve: Place slices of honeydew melon in serving bowls and top with a scoop of granita.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.