Boozy Strawberry Basil Granitas


Look, I'm not going to lie. My recipe development process starts with an idea that usually turns into "how can I make this into a cocktail."

It's not my fault that everything is better with tequila in it.

So what started off as an innocent strawberry basil granita, morphed into a strawberry basil margarita, and came full circle back to this boozy and delicious treat. I regret nothing.

Because what's better than being together with friends on America's birthday and eating alcoholic icy goodness? Nothing. Nothing is better.

This is probably one of my favorite recipes I've developed. The flavors are so intense and the basil comes through just enough without being over powering.

So here's the scoop:

Start out by making the basil simple syrup. You'll need about 1/2 cup of simple syrup for the granitas, but feel free to make more to save for later (this recipe makes about 1 cup of simple syrup). It will keep for about two weeks in the fridge.

The syrup will need to cool down completely before use, so set it aside for an hour or two. Use this time to freeze your strawberries. They don't need to be completely frozen, so don't worry if they aren't.

When the syrup and strawberries are ready, it's time to blend! I used my tiny Nutri Bullet, so I had to blend in batches. I recommend using a bigger blender if you have one, but a Nutri Bullet is workable if that's all you have. If your strawberries refuse to blend (mine did), add a few tablespoons of warm water to get the process moving.

I added 4 oz of tequila, but feel free to add more or less to taste. Using 4 oz gave the granita a very mild tequila taste. Definitely not like my infamous "red tequila" I've talked about before!

Blend the collagen powder in last to create frothiness. Without the collagen, the granita would be too icy, so I don't recommend skipping this step.

I froze my mixture in a parchment lined bread pan overnight, and let it thaw for a few minutes before serving.

This dessert is a MUST if your weather forecast for July 4th is 103 and sunny like it will be in Texas. It's so refreshing and so delicious. With or without the tequila. 😉

Boozy Strawberry Basil Granitas

Boozy Strawberry Basil Granitas
By
This Strawberry Basil Granita is a boozy and refreshing treat that's bursting with real fruit flavor.
Ingredients
  • 1.5 pounds fresh strawberries
  • 1 cup sugar
  • 1 cup water
  • Fresh basil
  • Juice of 1 lime
  • 1 scoop collagen peptides
  • 4 oz. silver tequila
Basil Syrup: 
1. Add 1 cup of sugar and 1 cup of water to a small sauce pan. Stir mixture on medium heat until bubbles form on the bottom and sides of the pan. The mixture should be completely clear. 
2. Remove from heat and pour into a heat safe container. Add 2-3 fresh basil leaves and cover until cooled. Once the syrup has cooled, remove the basil leaves. Store remaining syrup in fridge for up to 2 weeks. 

 Granitas: 
1. Freeze 1 pound of fresh strawberries. 
2. Blend frozen strawberries with 1/2 cup of basil syrup, juice of 1 lime, and 1/2 pound of non-frozen strawberries. Add up to 3 tablespoons of warm water if needed. 
3. Blend in tequila and collagen powder. 
4. Pour blended mixture into a parchment lined bread loaf pan. Freeze overnight. Let thaw for approx. 5 minutes before serving. 

Notes: Prep time does not include freezing time

Prep time:
Total time:
Yield: 4-5

Do you have any big plans for the Fourth of July this year? Let me know in the comments!

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