Basil Lime Granita

Directions

1. 1
   Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
2. 2
   Puree syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids
3. 3
   Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
4. 4
   One hour before serving; Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar. Let macerate, tossing occasionally, about 15 minutes. Scrape granita with a fork, crushing any lumps. Cooks' Notes: Granita can be made 1 day ahead. Scrape again before serving. This granite is fantastic drizzled over fresh melon and garnished with a little fresh mint on the side.