How to make
Ingredients:
2 cups mineral or filtered water
⅓ cup ACTIVIST Mānuka Honey
⅓ dry hibiscus flowers
1 to 2 toasted fig leaves (optional)
1 bouquet of basil, leaves picked and washed
1 cup of olive oil
Method:
In a medium saucepan bring to a boil the water, honey, hibiscus and fig leaves. Let it simmer for 10 min. Taste for sweetness and add more honey if you like. Frozen dish might need more sweetness than room temperature dishes because the cold will numb the taste buds.
Turn off the heat, drain the liquid into a freezer safe container or dish (I used a small cake pan). Let it cool fully and put it in the freezer.
At the one hour mark take the dish out of the freezer and grate the mixture with a fork. Repeat every 30 min, until you get the consistency of finely crushed ice.
In the meantime, make the basil oil. Bring a medium saucepan half filled with water to a boil. Blanch the basil leaves for 20 seconds. Immediately drain and transfer to an ice cold bath. Drain the leaves again by squeezing all the liquid you can with your hand.
In a blender on high mix the basil leaves and the oil until it emulsifies and there aren't any large herbs pieces. With a sieve drain the oil and discard the leaves. You should have a vibrant green oil. You can use the leftover oil in salad dressing or on cheese. I also use it drizzled on fresh strawberries.
In a glass serve the granita and drizzle with the basil oil.
