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Green Apple and Basil Granita
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    • Guests will welcome this refreshing granita after a heavy Thanksgiving meal. Fresh basil lends vibrant green color and a light herbaceous note.

    Ingredients

    Serves:

    Directions

    Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with a dampened triple-layer of cheesecloth and set over bowl.

    Puree apples with water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth. Discard solids remaining in cloth.

    Puree basil with sugar until it is deep green, then add apple juice and puree until combined. Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)

    Make ahead: Granita can be made 2 days ahead (cover once frozen). Let stand at room temperature about 10 minutes and re-scrape before serving.

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