Grapefruit Basil Granita


Grapefruit Basil Granita

Hot summer days call for cool light desserts. Vegan desserts are usually loaded with nuts or soy or coconut, but I’m always looking for something with the perfect balance of sweet, refreshing, hydrating, and energizing flavors, exactly like this yummy granita.  

  • Prep Time: 30 minutes
  • Servings: 6


  • 1/2 cup coconut sugar
  • 1/4 cup fresh basil leaves (packed, plus extra for garnish)
  • 2 cups fresh grapefruit juice (strained, from about 3 medium-sized grapefruits)
  • 1/4 cup fresh lemon juice (strained, from about 2 lemons)


  1. In small saucepan, bring sugar, basil, and 1/2 cup water to boil over medium-high heat, stirring often, until sugar dissolves (about 3-5 minutes). 

  2. In blender, combine fruit juices and basil syrup and puree on high to combine (about 30 seconds). 

  3. Pour mixture into shallow 2-quart glass dish and freeze until solid (about 6 hours, or up to 3 days).

  4. With fork, break into large chunks, then transfer to food processor and pulse to form small crystals. 

  5. Serve immediately with basil leaves or cover and freeze for up to 2 hours.