Autumn might be here but that doesn’t we have a few warm days ahead of us to enjoy some frozen desserts!

This granita is quite tart; for a sweeter version combine ¼ cup of coconut sugar in a small saucepan with the water and heat over medium-low heat until dissolved then continue as instructed.

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Serves 4

Ingredients

2 cups frozen raspberries
1 cup water
Micro basil leaves, about a tablespoon chopped
Juice of a small lemon

Method

Blend all ingredients in a food processor and place in a metal dish.

Freeze for 4 to 5 hours, and then scrape with a fork.

Place the shavings in a glass to serve and garnish with fresh basil leaves.