Basil Pomegranate Granita

1. 1

   Combine 1/2 cup pomegranate juice and basil leaves in a food processor and process for 10 seconds. Strain mixture through a fine wire-mesh strainer, discarding solids. Add remaining 2 1/2 cups juice to mixture along with honey; stir to combine.

2. 2

   Pour mixture into an 11x7-inch glass baking dish. Cover with plastic wrap and freeze at least 6 hours, or until firm.

3. 3

   Remove from freezer and let stand 15 minutes. Scrape mixture with the tines of a fork for a chunky granita or cut mixture into small chunks and pulse in a food processor, in batches, until smooth. Serve immediately or refreeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.