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Raspberry and basil granita cups
Raspberry and basil granita cups
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Prep Time:
375 minutes
Cook Time:
10 minutes
Total Time:
385 minutes
Light and vibrant summer dessert with minimal fat.
Ingredients:
  • 375ml (1 1/2 cups) water
  • 125ml (1/2 cup) rice malt syrup
  • 3 large fresh basil sprigs
  • 200g frozen raspberries, thawed
  • 40.00 ml gin
  • 200g low-fat Greek yoghurt
  • 1/4 tsp vanilla bean paste
  • 125g fresh raspberries
  • Small fresh basil leaves, to serve
Instructions:
  • Combine water, rice malt syrup, and fresh basil in a small saucepan over low heat. Stir and cook for 2 minutes until the syrup dissolves. Simmer for 4 more minutes until slightly thickened. Strain into a heatproof bowl, discard basil, and allow to cool completely.
  • Combine raspberries and basil syrup in a food processor until smooth. Strain the mixture through a sieve into a bowl, pressing with a spoon to extract liquid and discard seeds. Stir in gin and pour into a 16 x 26cm slice pan. Freeze for 4 hours until firm, then scrape into crystals with a fork.
  • Freeze for an additional 2 hours until firm. Scrape granita into coarse crystals with a fork. Return to the freezer. Every 30 minutes, scrape mixture with a fork until firm, about 1 hour.
  • In a small bowl, blend yoghurt with vanilla bean paste. Add granita to serving glasses. Top with a dollop of the yoghurt mixture and fresh raspberries. Garnish with small basil leaves.

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