Ingredients
4
1/2 lb Granny Smith apples
1
(500-mg) tablet vitamin C, crushed
1/4
cup fresh lemon juice
1
(2-inch) piece peeled fresh ginger
1
tbsp finely chopped fresh basil
Special equipment: a juicer (optional; see cooks\' note, below)
Directions
1.
Slice apples and process enough slices in juicer, skimming and discarding any foam, to measure 3 1/2 cups juice, then transfer juice to a large bowl and stir in vitamin C and lemon juice. Process ginger in juicer, then stir 1 tablespoon ginger juice into apple juice.
2.
Pulse together sugar and basil in a blender until sugar is bright green and basil is finely ground, then stir into apple juice until sugar is dissolved. Let stand 5 minutes, then pour through a fine-mesh sieve into an 8- to 9-inch metal baking pan.
3.
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, 3 to 4 hours. Scrape with a fork to lighten texture, crushing any lumps.
5.
Granita is best served the day it is made, but it will keep, covered and frozen, 3 days (rescrape to lighten texture again if necessary).
6.
If you don\'t have a juicer, you can still make this granita, though it will be the color of sparkling cider and the flavor won\'t be as crisp. Substitute 3 1/2 cups sparkling cider (nonalcoholic) for homemade apple juice and reduce sugar to 1/4 cup. Juice ginger by finely grating, then forcing pulp through a fine-mesh sieve to squeeze out juice.
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