Image: Joe Kim/Recipe and Styling: Tanya Eng/Styling: Ann Marie Favot
Topped with fresh basil leaves, this dessert pays homage to the verdancy of summer.
For children, there’s nothing more exciting than diving into an icy cold snow cone on a sweltering summer afternoon. As the intense heat of August marches on, we start longing for one more taste of that frosty, syrupy goodness.
This grown-up version is flavoured with pink grapefruit and guava juices, lending the frozen treat a more refined taste than the artificial red cherry and blue raspberry varieties we enthusiastically slurped down once upon a time. And with a healthy spike of rose wine in the mix, this is the perfect adult refresher for backyard barbecues and happy hours alike. We’ve ditched the paper cones in favour of something a little more sophisticated, but (no judgement here!) that’s totally up to you.
- 1 cup granulated sugar
- 1/2 cup pink grapefruit juice
- 1/2 cup guava juice
- 1/2 cup fresh basil leaves, plus more for garnish
- 1 tsp orange zest
- 1 tsp lemon zest 3 cups rosé wine
1 In a small saucepan, combine the sugar, pink grapefruit juice, guava juice and basil. Bring the mixture to a simmer over medium-high heat, and stir frequently until the sugar has completely dissolved.
2 Remove from the heat and let steep for 10 minutes. Pour the mixture through a sieve into a mixing bowl and discard the basil.
3 Add the orange zest, lemon zest and wine, then pour the mixture into a large shallow baking dish, whisking to combine.
4 Freeze for 2 hours, then scrape the mixture lightly with a fork to break up the ice crystals. Put back into the freezer for another hour, then scrape the mixture again. Repeat until completely frozen, about 5 hours in total. Serve the granita in bowls, garnished with basil leaves.