A refreshing and vibrant citrus dessert with a hint of basil, perfect for any occasion.
In a small saucepan, combine the sugar and water. Heat over medium-low, stirring until the sugar dissolves completely.
Ensure the sugar is fully dissolved to create a smooth syrup.
Remove the saucepan from heat and add the basil leaves. Let the syrup steep for about 15 minutes to infuse the basil flavor.
Cover the saucepan while steeping to retain the aroma of the basil.
Strain the basil syrup through a fine sieve into a medium bowl. Discard the basil leaves.
Press the basil leaves gently against the sieve to extract all the flavor.
Add the lemon juice, grapefruit juice, vanilla extract, and salt to the bowl with the basil syrup. Stir well to combine.
Taste the mixture and adjust sweetness or acidity if needed.
Pour the mixture into a 9x13 shallow dish and place it in the freezer. Freeze until the edges start to solidify, about 1.5 hours.
Use a shallow dish for faster and even freezing.
Scrape the frozen edges into the center using a fork. Return to the freezer and repeat every 30 minutes until the entire mixture resembles shaved ice, about 4 hours.
Frequent scraping ensures a light and fluffy granita texture.
Spoon the granita into serving bowls. Garnish with a fresh basil sprig and a lemon slice for presentation.
Serve immediately for the best texture and appearance.
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