Orange Basil Granita

Shown garnished and presented 3 ways.

(adapted from Martha Steward Living)

  4   tablespoons sugar

1/2  cup water

2-4  basil stems

       zest from 1 orange

  2   tablespoons basil chiffonade

2 1/2 cups orange juice

1.  In small saucepan, bring sugar and water to simmer over medium low heat, stirring unti sugar has dissolved.  Remove from the heat.  Add basil stems and orange zest and let syrup stand for 10 minutes.

2.  Put orange juice in medium bowl.  Pour basil syrup through a fine sieve into the orange juice mixture.  Discard basil stems and orange zest.

3.  Put mixture into a 9 x 9" nonreactive dish (glass is good) or casserole.  Stir in basil chiffonade.  Chill in freezer until frozen.

4.  To serve:  Scrape ice with scoop and put into serving dish.

Chocolate Basil Leaf Garnish--

1/2 cup semisweet chocolate chips

4-6 basil leaves

5.  Melt chocolate in bowl over simmering water, stirring to avoid burning the chocolate.  When melted, brush basil leaf with chocolate.  Place in refrigerator to harden.  Garnish granita with chocolate basil leaves.

Serves 4 to 6 as a dessert or intermezzo course