Basil steeped in honey water with time to chill in the freezer transforms Bionature’s simple Peach Nectar into something unexpected: a granita that's refreshing, pretty and primed for summer. You can even make this Sicilian recipe with any of our organic nectar flavors!

Prep Time: 20
Freeze Time: 4 hours
Total Time: 4 hours, 20 minutes

Serves: 4

Instructions 

1. Gently warm the water and honey in a small saucepan over low heat, stirring until the honey dissolves. Remove from heat, add the basil leaves, and let steep for 15–20 minutes. Strain out the basil and discard.
2. Stir together the peach nectar, cooled basil-honey water, and lemon juice.
3. Pour into a wide, shallow 9x13 baking pan (or similar) and place in the freezer for 1 hour.
4. Use a fork to scrape the frozen edges toward the center, breaking into rough crystals. Return to freezer. Repeat every 30 minutes for 3–4 hours until the entire mixture is light, fluffy, and fully crystallized.
5. Spoon into chilled glasses or bowls and serve immediately.
6. Granita can be stored, covered, in the freezer for up to one month.