It’s hard to make a case for making your own ice cream when you can buy a perfectly good tub. But when the recipe is this simple, I promise the satisfaction (not to mention the taste) you’ll get from making it from scratch is worth your time. This strawberry and basil granita is super easy, and would make a wonderful dinner party pudding. Finish with a dollop of whipped cream, topped with some sour cream, and consider adding basil sugar underneath to sprinkle on top.
Mix it up
- These are lovely if you substitute raspberries or blackberries for the strawberries. With the raspberries, swap the basil for 30 grams of fresh mint; With blackberries, try 6-8 fresh bay leaves, torn along their spines to release the aromatic flavors.
- To grow basil, make a herby sugar over each bowl. Blitz 10 grams of basil with up to 100 grams of granulated sugar. Add sugar a little at a time until you get a bright green dust. Spoon the granita into a bowl, then top with the whipped cream and basil sugar.
