Basil Plum Granita

photo and recipe from

photo and recipe from



1. Place first 6 ingredients in a large saucepan over medium-high heat; bring to a boil. Reduce heat; simmer for 15 minutes or until plums begin to fall apart, stirring occasionally. Place pan in a large ice-filled bowl; cool completely, stirring occasionally. Discard allspice.

2. Place the plum mixture, lime juice, and basil in a blender; process until well blended. Press the plum mixture through a fine sieve over a bowl, and discard solids. 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. Freeze for 3 hours, scraping with a fork every hour, or until completely frozen.

1 cup water

2/3 cup sugar

1/4 teaspoon vanilla extract

1/8 teaspoon salt

5 whole allspice

4 Imperfect plums, quartered and pitted

2 tablespoons fresh lime juice

3/4 cup basil leaves