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Layered Granita with Lemon, Peaches, and Strawberries

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Makes 4 to 6 servings 1x

Time 45 minutes, plus cooling and freezing time

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Ingredients

For the lemon-basil layer:

  • 2 cups water
  • 1 1/2 cups honey
  • Rind from 1 lemon, peeled into strips
  • 1 cup fresh basil
  • 1 cup lemon juice

For the peach layer:

  • 1 cup water
  • 1/2 cup honey
  • 5 ripe peaches, pits removed, halved
  • 3–4 tablespoons lemon juice, or more, to taste

For the strawberry layer:

  • 1 cup water
  • 1/2 cup honey
  • 1 pound strawberries, crowns removed, halved
  • 3–4 tablespoons lime juice, or more, to taste

For garnish (optional):

  • Crème fraîche
  • Fresh basil
  • Fresh strawberries, sliced

Instructions

  1. Prepare the lemon-basil layer: Add water, honey, lemon rind, and basil to a saucepan. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes. Remove basil and lemon rind, pour into a shallow dish and freeze. Every 30-45 minutes for approximately 3-4 hours, scrape and fluff any frozen bits toward the center of the dish then return to the freezer. Once ready (there should be no more liquid, only a pile of ice crystals), transfer to a container and seal with a lid (this will keep well for 2-3 weeks).
  2. Prepare the peach layer: Add water and honey to a saucepan. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes. Allow time to cool, then transfer to a blender and mix with peaches and lime juice. Transfer to a shallow dish and freeze.  Every 30-45 minutes for approximately 3-4 hours, scrape and fluff any frozen bits toward the center of the dish then return to the freezer. Once ready (there should be no more liquid, only a pile of ice crystals), transfer to a container and seal with a lid (this will keep well for 2-3 weeks).
  3. Prepare the strawberry layer: Add water, honey, and strawberries to a saucepan. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes. Allow time to cool, then blend with lime juice until smooth. Transfer to a shallow dish and freeze. Every 30-45 minutes for approximately 3-4 hours, scrape and fluff any frozen bits toward the center of the dish then return to the freezer. Once ready (there should be no more liquid, only a pile of ice crystals), transfer to a container and seal with a lid (this will keep well for 2-3 weeks).
  4. When ready to serve, add a generous scoop of each flavor to a translucent glass or bowl. If using, garnish with a dollop of crème fraîche, basil, and sliced strawberries.

— Recipe by Erika Houle