Basil and Lime Granita
Photography by Aaron McLean.
Serves: 6
INGREDIENTS
1 cup firmly packed basil leaves
½ cup sugar
500 ml water
finely grated zest of 2 limes
juice of 2 limes
sliced honeydew melon for serving
METHOD
Blanch the basil in a saucepan of boiling water for 20 seconds. Drain and refresh in iced water then drain again. Place in a blender with 2 tablespoons of water and purée until smooth.
Combine the sugar, water and the lime zest in a saucepan and bring to the boil, stirring to dissolve the sugar. Take off the heat and add the lime juice.
Put the blanched basil in a food processor with 1⁄2 a cup of the syrup. Process until smooth. Stir the basil purée into the remaining sugar syrup and tip into a shallow freezer-proof tray. Cool then freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat twice more periodically, until no large pieces of ice remain.
To serve: Place slices of honeydew melon in serving bowls and top with a scoop of granita.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!