Bourbon with Basil + Lemonade Granita

I bet your herb garden is full of basil and you've had it up to here with pesto, but I know you don't want to let all that summery goodness go to waste! May I suggest basil and lemonade granita? 


This is the perfect after-dinner libation for these waning days of summer -- especially if you're looking to make the last painful stretch of Southern heat (somewhat) bearable. This is one to sip slowly on the front porch as the summer sun sets in the west.

Basil + Lemonade Granita


2 cups basil leaves
2 cups water
1/2 cup cane sugar
2 tablespoons of agave
2 tablespoons of honey
juice from 6-7 lemons


Boil the basil leaves in the water, sugar, and agave for 5 minutes. Allow mixture to cool. Strain out the leaves and add the lemon juice. Place the mixture in a pan or a wide-mouth bowl and stick it in the freezer. Scrape the surface with a fork every hour until the whole thing is frozen solid. This should take 3-4 hours. Serve an ice cream scoop full per person with a little bit of ice and some sparkling water, or use a rocks glass and add an ounce and a quarter of your favorite bourbon.