Basil Granité

1. Blanch the basil leaves by pouring boiling water over them, then immediately transfer to an ice-water bath.
2. Purée half the water with the sugar and basil in a food processor.
3. Add the remaining water and freeze.
4. Stir regularly with a fork to create a proper granité texture.

Serving suggestions: with desserts of watermelon, galia melon, honeydew, strawberries, passion fruit, ginger or vanilla; as part of a refreshing cocktail; with tomato, burrata and olives.