Strawberry-basil granita

Pureed strawberries, red wine and fresh basil make

Pureed strawberries, red wine and fresh basil make a decadent tasting and surprisingly healthful frozen dessert that even the most inexperienced cook can master. (Credit: Marge Perry)

STRAWBERRY-BASIL GRANITA

1/2 cup water

1/3 cup sugar

1/4 cup red wine

16 ounces strawberries (about 4 cups)

1 tablespoon chopped fresh basil (plus leaves for garnish)

1. Combine water and sugar in a small saucepan; bring to a boil, stir and immediately lower heat to simmer. Stir until sugar is dissolved, about 2 minutes. Remove from heat, stir in wine and let stand.

2. Remove stems from the berries and puree in food processor until fairly smooth. Combine with sugar-wine mixture and basil, and transfer to a shallow baking dish (9 by 7 inches or 8 by 8 inches). Drape loosely with plastic wrap and place in freezer. After a couple of hours, and occasionally thereafter, scrape freezing mixture with the tines of a fork to loosen and crumble. Allow to freeze overnight.

3. Before serving, scrape with a fork one final time until mixture resembles finely shaved ice. Spoon into wine or martini glasses and garnish each serving with a sprig of basil.

Makes 4 servings.

Nutritional analysis per serving 89 calories, 1 g protein, 21 g carbohydrates, 2 g fiber, 0 g fat, 2 mg sodium

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