Basil Strawberry Lemon Granita

1 C. Sugar

1 handful fresh Basil Leaves

1 C. Water

4 C. fresh Strawberries, hulled and sliced

Juice and Finely Grated Zest of 2 Lemons

Lemon Slices, for Garnish

 

Combine sugar and basil leaves with the water in a medium saucepan.  Heat over medium heat, stirring occasionally, until sugar is completely dissolved.  Remove heat and let cool.  When cool, strain and discard basil leaves.  Combine berries, lemon juice and zest in a blender or food processor.  Pulse until smooth. Pour cooled simple syrup into the blended fruit and blend well.  Fill 10 8ounce jars ¾ full with mixture.  Cover loosely and place in the freezer for 50 minutes.  Scrape down the edges of the jars with a fork and stir the scrapings into the centers.  Return the jars to the freezer for 90 minutes and scrape them down again.  Freeze additional 5 hours until frozen through.  When you are ready to serve the granita, use a fork to stir the granita mixture one more time.  Serve ice cold, garnished with lemon slices.