Basil and allspice give a wonderful depth of flavor to winey black plums in this frozen treat.
Ingredients
1 cup water
⅔ cup granulated sugar
¼ teaspoon vanilla extract
⅛ teaspoon salt
6 whole allspice (if you don't have allspice berries, use a small piece of cinnamon stick)
1½ pounds black plums, pitted and quartered
2 tablespoons fresh lime juice
¾ cup basil leaves (not packed)
Instructions
In a large saucepan combine water, sugar, vanilla, salt, allspice and prepared plums and bring to a boil.
Reduce heat and simmer for 15 minutes or so, stirring occasionally, until the plums begin to fall apart.
Pour into a small bowl set in ice water in a larger bowl and cool completely.
Fish out and discard the six allspice.
In a blender or VitaMix process plum mixture, basil and lime juice until well blended.
Press the plum mixture through a fine sieve over a bowl and discard solids. If you have a VitaMix you may not have any residual solids; the granita will be cloudier but will be more nutritious. Don't worry about it.
Pour the mixture into an 8-inch square glass or ceramic baking dish.
Cover and freeze until partially frozen, about 2 hours.
Scrape with a fork, crushing any lumps, and smooth down again.
Freeze for 3 more hours, scraping with a fork every hour so that it doesn't freeze as a cube, until completely frozen.
Serve in small scoops; really nice paired with little vanilla cookies.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2013/06/black-plum-basil-granita/