Balsamic & Strawberry Granita

Prep time: 10min
Total time: 210min
Serves 12
1/3 cup
sugar
75 mL
6 sprigs
basil, leaves and stalks separated
1 cup
water
250
1 lb
strawberries, stemmed and hulled
500 g
1/4 cup
Aged Balsamic Vinegar of Modena
60 mL
1/12 of the recipe
calories
40
carbs
10 g
protein
0.4 g
fibre
1 g
sodium
1 mg

Directions

  1. In a small saucepan, simmer sugar, basil stems and water over medium heat until sugar dissolves. Let cool. Meanwhile, set aside 6 strawberries and 12 small basil leaves for garnish.

  2. Remove basil stems from the cooled sugar syrup and pour syrup into a blender. Add basil leaves, strawberries and vinegar and blend until smooth.

  3. Strain out seeds and pulp, pour into a shallow metal pan and freeze. Every 30 min. stir and scrape the mixture with a fork, repeating 5 to 6 times until it has frozen into crystals. Scoop into bowls and garnish with reserved basil leaves and strawberries.