Sometimes you just know that something is going to be amazing.
Like the season finale of the Bachelorette. Yes, I said it. It’s my guilty pleasure. And last nights episode was pretty darn good.
But if you’re looking for something with a little more substance, go ahead and make this granita. It’s extremely refreshing and absolutely popping with flavour. The seasons sweetest plums and blueberries marry perfectly and the hint of basil adds something a little unexpected.
Just like Jef and Emily. And little Ricky.
(This post is part of the Food Matters Project. This weeks host recipe for Raspberry Cabernet Sorbet was chosen by Jennifer of Simple & Amazing. Multiple variations from other talented bloggers can be found on the Food Matters website.
Blueberry Plum Granita
1 pound ripe plums (about 5 or 6 plums), pitted and coarsely chopped
1/2 pound blueberries
10 -12 fresh basil leaves
2 cups water
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla extract
Place plums, blueberries, basil, water, sugar and salt into a large saucepan. Bring to a boil, then lower heat and let simmer for 15 minutes, stirring occasionally. Press the blueberries with the back of a spatula if they do not burst on their own. Remove from heat and pour mixture through a fine mesh sieve into a 9″x 13″ baking dish. Discard solids. Add vanilla to the mixture then place in the freezer until edges start to freeze, about 1 1/2 to 2 hours. Using a fork, scrape from the edges toward the center. Repeat this every 30 minutes for another 2 – 4 hours, depending on desired consistency.
To serve, spoon into glasses and garnish with basil, fresh berries, or plum slices. For a more decadent dessert, scoop a couple tablespoons of mascarpone or vanilla ice cream on top.