Watermelon & Basil Granita

an icy cold dessert for hot summer days

We are experiencing a heat wave over nearly the entire US! Cincy has experienced low to mid-90s for the past week (feels like 100+) with little relief in sight. On top of the high temperatures, we have nasty thick humidity here. I feel like I can't breath most days and I've been spending less time outside on my new deck. Sad!

In an effort to experience some relief, I've turned to making this easy and, most importantly, cold dessert. A granita is honestly just a fancy term for slushy. It is made over the course of a few hours and requires some attention. But, all in all, it is an easy summery dessert. Make this to cool off. Here's how...

Ingredients - Serves 4
4C Seedless Watermelon, cut into pieces
1/2C Water
1/4C Granulated Sugar
3 Sprigs Basil (approx. 15 leaves)

Directions
First make the simple syrup: combine the water and sugar in a small sauce pan. Heat over medium until all of the sugar is dissolved. Remove from the heat and add 2 sprigs of basil (approx. 10 leaves). Allow the syrup to cool completely; about 45 minutes.

While the syrup infuses with basil flavor, puree the watermelon in a blender. I had to push the watermelon down into the blender with a spoon at first. Once some liquid is created, it will puree without help. Be sure to puree until smooth. This mixture can be strained through a fine mesh sieve if necessary.

Once the syrup is cool remove the basil leaves, discard. Add the syrup to the pureed watermelon and stir. Pour the mixture into an 8x8 glass dish and place in the freezer. Allow the mixture to freeze for 1 hour. Remove and scrape the top icy layer with a fork. This will break up the ice crystals to create the slushy form. Freeze for 2 more hours, scraping each hour.

After 3 hours the granita should be ready. Scoop out 4 servings and garnish with a few basil leaves. Chill out!