Black Plum and Basil Granita
Recipe type: Desert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8½ cup servings
Basil and allspice give a wonderful depth of flavor to winey black plums in this frozen treat.
  • 1 cup water
  • ⅔ cup granulated sugar
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 6 whole allspice (if you don't have allspice berries, use a small piece of cinnamon stick)
  • 1½ pounds black plums, pitted and quartered
  • 2 tablespoons fresh lime juice
  • ¾ cup basil leaves (not packed)
  1. In a large saucepan combine water, sugar, vanilla, salt, allspice and prepared plums and bring to a boil.
  2. Reduce heat and simmer for 15 minutes or so, stirring occasionally, until the plums begin to fall apart.
  3. Pour into a small bowl set in ice water in a larger bowl and cool completely.
  4. Fish out and discard the six allspice.
  5. In a blender or VitaMix process plum mixture, basil and lime juice until well blended.
  6. Press the plum mixture through a fine sieve over a bowl and discard solids. If you have a VitaMix you may not have any residual solids; the granita will be cloudier but will be more nutritious. Don't worry about it.
  7. Pour the mixture into an 8-inch square glass or ceramic baking dish.
  8. Cover and freeze until partially frozen, about 2 hours.
  9. Scrape with a fork, crushing any lumps, and smooth down again.
  10. Freeze for 3 more hours, scraping with a fork every hour so that it doesn't freeze as a cube, until completely frozen.
  11. Serve in small scoops; really nice paired with little vanilla cookies.
Recipe by Finch Frolic Garden Permaculture at