1/2 cup plus 2 tablespoons sugar 2 cups water Zest and juice of 3 large oranges (about 3 1/2 tablespoons zest, 1 cup juice) 2 heaping tablespoons finely chopped fresh basil Juice of 2 lemons

Step 1 Put the sugar, water and zest in a medium saucepan and heat until the sugar dissolves.

Step 2 Stir in the basil and the orange and lemon juices. Allow the mixture to infuse for at least 1 hour or overnight.

Step 3Freeze the mixture and follow the four-time scraping and freezing process described in the star anise and grapefruit granita recipe.

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