Strawberry-Hibiscus Granita
A refreshing frozen dessert combining the sweet tartness of strawberries with floral hibiscus tea and fresh basil. This elegant granita is naturally sweetened with agave syrup and brightened with a touch of lime juice.
Ingredients
- •2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags
- •1 sprig basil
- •1 pound strawberries
- •½ cup light agave syrup
- •1 tablespoon fresh lime juice
- •Ingredient info
Cooking Instructions
- 1.
Bring 1 1/2 cups water to a boil in a small saucepan. Stir in hibiscus and basil sprig. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and chill hibiscus tea until cold, at least 1 hour.
80 min
- 2.
Meanwhile, blend quartered strawberries in a blender until finely puréed. Transfer to a large bowl; add tea, agave syrup, and 1 tablespoon lime juice. Season to taste, adding more agave and lime juice, if desired.
10 min
- 3.
Pour strawberry mixture into a 13x9x2" metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.
240 min
- 4.
Divide among bowls. Garnish with basil leaves and diced strawberries.
5 min
