Peach Basil Granita

Instructions

1. Place the peaches (make sure to remove the pitts first) in a blender and add water, peach nectar, sugar, lemon juice & basil.
2. Blend until the mixture is smooth, about 30 seconds to 1 minute.
3. Place the dish in the freezer uncovered for 45 minutes. Remove the mixture; it will still be slushy in the middle. Stir the mixture lightly using a fork, making sure to stir the crystals that begin to form around the edges. **Note: Each time you mix it you’re preventing ice crystals from forming which gives the final dessert the consistency similar to sorbet.
4. Place back in the freezer for another 45 minutes. Remove from freezer and stir with a fork again.
5. Place in the freezer for another 45 minutes.
6. Remove from the freezer and stir/scrape once more; mixture should now look ‘light and fluffy.’ If it does not, stir once more and freeze again for 30 minutes.
7. Keep in the freezer until ready to serve guests – serve in small bowls garnished with basil leaves.
8. If you make this one day ahead, let it stand at room temperature for 10 minutes and then use a fork to stir and scrape the granita until it’s fluffy before serving.
9. Serve with chopped basil for a garnish or mix in to intensify basil flavour.