Basil Granita with Strawberry Compote

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The granita I made comes from a recipe from the magazine “La Cucina” of the Corriere della Sera. Since December last year (2012) I have not found on it on newsstands and for that I am very sorry. The magazine had very nice graphic layout with original recipes that were simple at the same time. This granita allows us to offer a fresh dessert to help digest at the end of a meal with guests. I recommend you try before the end of the summer.

Basil Granita with Strawberry Compote

Recipe by Daniela FrancescuttoCourse: Dessert, Recipes


Prep time


Cooling Time




  • For the Granita
  • ½ cup of sugar

  • 2 cups of water

  • 2 oz of basil

  • 3 tablespoons lemon juice

  • For the Strawberry Compote
  • 20 oz of strawberries

  • ¾ cup sugar

  • 2 tablespoons lemon juice


  • Wash the basil leaves and deprive them of the hard stems.
  • Boil water with the sugar. Turn off the heat and stir to melt completely.
  • Add the basil leaves and lemon juice. Stir and allow to melt an hour.
    Filter the liquid and pour into a steel container. When cold, place it in the freezer and after 30 minutes, stir with a fork. Repeat this operation several times at a distance of 30 minutes. In this way they break the ice crystals and the preparation will be softer. After 3 hours the granita should be ready.
  • Meanwhile, prepare the strawberry sauce.
    Wash, remove stems, cut them into pieces, season with sugar and lemon. Allow to marinate for at least 30 minutes. Blend all the ingredients to obtain a thick sauce. Place in individual glasses with a foundation of strawberry sauce and above the granita. Serve immediately.

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