Gastronomixs

Basil granité

This dish is based on a recipe by Oriol Balaguer, a top Spanish pastry chef who has worked at elBulli.

Basil granité

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

basil leaves

500

g

water

90

g

sugar

Preparation method

  • Blanch the basil leaves by pouring boiling water over them and immediately transferring them to an ice water bath.
  • Put half the water, the sugar, and the basil in a food processor and purée.
  • Add the remaining water and freeze.
  • Stir regularly with a fork to create a lovely granité texture.

Serving suggestions

  • As part of desserts containing watermelon, galia melon, honeydew melon, strawberries, passion fruit, ginger, vanilla, etc.
  • As part of a refreshing cocktail.

Previous page