Blogger still isn't letting me post pictures for some unknown reason, but here's the recipe for a pretty awesome Blueberry & Basil Granita that I made a couple of nights ago. The recipe was on a sign in the basil patch at Atlanta Botanical Garden, and I made it exactly as the recipe was written. Rave reviews from all of the dinner guests!
1 Pint Blueberries
1/2 cup water
8 basil leaves
The juice of one lime
4 tsp. honey
1/4 tsp. salt
Blend all of the ingredients until smooth, and freeze in an airtight container until slushy, about 2-1/2 hours. Serve in a glass garnished with additional basil leaves for garnish.
I served this with a lemon pound cake and ginger snaps. Pretty great combinations!