Indulgent without the guilt, this frozen mocktail is a refreshing way to cool off! The granita on its own is bit tart, so make sure to add the minty basil syrup!
Serves 4 to 6
- 4 cups (1 L) cubed seedless watermelon
- 1/4 cup (60 mL) fresh lime juice
For the Minty Basil syrup:
- 1/2 cup (125 mL) mint leaves
- 1/2 cup (125 mL) basil leaves
- 1 cup (250 mL) water
- 1/2 cup (125 mL) honey
- preferred flavored soda water, chilled
- mint and basil leaves for garnish
- Combine the watermelon and lime juice in a food processor and pulse until just combined.
- Pour the watermelon mixture through a strainer over a 9×13 inch freezer safe baking dish.
- Transfer the dish to the freezer and let the mixture chill for about 30 minutes. Use a fork to break up the watermelon and then return to the freezer for another half hour. Repeat the process 3 to 4 more times, or until the granita is completely frozen.
- Meanwhile, make the minty basil syrup by combining the mint, basil, water, and honey in a small saucepan. Bring to a low simmer and cook for about 10 minutes, stirring until the honey has dissolved.
- Remove from the heat and let cool completely. Strain into a glass jar.
- To assemble the mocktail, scoop the granita into 4 glasses. Drizzle with 2 or 3 tablespoons of the syrup, then top with the chilled soda water. Garnish with additional basil and mint leaves.
- Serve with a small spoon or straw.