Basil Lime Granita

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   ["Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.", "Puree syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids", "Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.", "One hour before serving; Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar. Let macerate, tossing occasionally, about 15 minutes.

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   Scrape granita with a fork, crushing any lumps.

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   Cooks' Notes: Granita can be made 1 day ahead. Scrape again before serving.

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   This granite is fantastic drizzled over fresh melon and garnished with a little fresh mint on the side."]

* Per serving · 4 servings · Values may vary.