Lemon Blueberry Basil Granita

This frosty, herbaceous treat is sure to perk up your summer! Fresh blueberries are tossed with sugar, fresh basil, and lots of lemon juice, then briefly cooked to unlock their beautiful purple color. Sanpellegrino Limonata Sparkling Italian Drink adds a fizzy pop and fresh lemon flavor to this granita, a classic Sicilian summer confection. I like to scoop out the flesh of halved lemons, then press the flesh in a citrus juicer to make about 6 fluid ounces of lemon juice. Plus, I serve the granita in the hollowed-out lemon halves for a festive touch. If you'd rather take a shortcut, just juice whole lemons to make 6 fluid ounces and serve in small bowls.

Prep time 45mins
Cook time 5mins
Serves or Makes: 1 1/2 quarts

Recipe Card


  • 2 pounds blueberries
  • 4 large lemons, halved lengthwise and scooped out (reserve the flesh)
  • 1/2 cup granulated sugar
  • 2 large sprigs fresh basil
  • Pinch kosher salt
  • 1 cup Sanpellegrino Limonata Italian Sparkling Drink


  • Step 1

    Clear a flat space in your freezer for a 9 x 13-inch casserole dish.

  • Step 2

    Blend or press lemon juice from the scooped out pulp, then strain juice into a medium saucepan. (This should make about 6 fluid ounces lemon juice). Add blueberries, basil, sugar, and salt to pot and heat over medium heat until blueberries start turning dark purple and some wisps of smoke appear, about 5 minutes. Remove from heat and let cool for about 30 minutes at room temperature; or in a separate container in the refrigerator for a shortcut.

  • Step 3

    Remove and discard basil sprigs, then add cooled blueberry mixture to a high speed blender (or a large, deep container with high sides if using an immersion blender) along with San Pellegrino Limonata Italian Sparkling Drink and blend until completely smooth. Pour mixture into casserole dish and freeze for 1 hour.

  • Step 4

    Scrape granita mixture with a fork to release the frozen solids, then return to the freezer for another 45 minutes to 1 hour and scrape again. Repeat freezing and scraping until granita is no longer liquid, then serve in hollowed-out lemon halves or small bowls. Transfer remaining granita to an airtight container and store in the freezer for up to 2 months.