Source: Frances Mayes, Under the Tuscan Sun
Ingredients
- 2 C simple syrup
- 1/2 C mint leaves
- 1/2 basil leaves
- 1 Tbs lemon juice
Directions
- Make a sugar simple syrup by boiling together 1 C water and 1 C sugar. Cool in the fridge.
- Purée 1/2 C mint leaves and 1/2 C basil leaves in 1 C water. Add 1 C water, 1 Tbs lemon juice. Chill.
- Mix herbal water and simple syrup well and process in an ice cream maker.*
- Scoop into martini glasses (or any clear glass dish) and garnish with mint leaves.
Notes
- You should also be able to process this granita-style: find a freezer-safe container with a reasonably tight-fitting lid. Pour in mixture and cover, place in freezer. Leave for 1 hour, but every 30 mins thereafter, scrape the sides and break/stir up the slush with a fork. This may require 4-5 visits, or 3-4 hours. Once broken up, serve or leave to chill overnight.
- Don’t reduce the sugar levels because sugar is what prevents the mixture from freezing solid.
