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1 cup water 1 cup sugar 1 packed cup basil, chopped 2 tablespoons grated lemon zest 2 cups fresh lemon juice, strained 3/4 cup iced limoncello
Mix the water, sugar and basil in a saucepan and heat over high heat until the sugar dissolves. Let sit 20 minutes and strain. Discard the basil.
Add the lemon zest and lemon juice to the basil sugar syrup. Pour the mixture into a shallow 13" X 9" metal baking pan. Freeze until the ice crystals begin to form, 1 1/2 to 2 hours. Whisk with a fork to move the crystals and continue to freeze. Repeat every half hour until the mixture is the consistency of slush, 2 hours.
To serve, spoon the granita into serving dishes and drizzle with iced limoncello.
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