Basil granité

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

Basil granité

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basil leaves







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.
  • Use in a composition with components of tomato, burrata and olives.

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