Granita, a frozen Italian dessert is an excellent substitute for ice cream.
4hr 12 min (4 hours inactive)
3 cups strawberries, hulled & sliced
2 tbsp fresh lemon juice
4 tbsp sugar or to taste
½ cup water
6-8 basil or mint leaves, chopped (optional)
2 tbsp bourbon/vodka or any other spirit of choice (optional)
Mix the sugar and water in a small pan over medium heat. Cook until sugar dissolves in about 2 minutes, stirring occasionally.
Remove pan from heat. Put the basil leaves in the syrup and let steep until cooled.
Rinse, hull and chop the strawberries. Place the strawberries, lemon juice and bourbon in a blender and blend until pureed.
Discard the basil leaves from the syrup. Add the syrup to blender and process until smooth.
Strain the mixture through a fine mesh strainer if desired. Pour the mixture into an 8-inch glass dish. Place in the freezer for an hour.
After 1 hour, take out mixture from the freezer and scrape the frozen edges with a fork towards the middle.
Freeze for another 30 minutes and stir the mixture with a fork again. Continue to freeze the mixture for another 3-4 hours scraping the mixture with a fork every 30 minutes until granita is icy and flaky.
Fluff granita with a fork and serve in bowls or goblets. Garnish with lemon zest or basil if desired.
To store for later use, cover with a tightly fitting lid and freeze.