Description[]
Source: MALAI - POOJA BAVISHI
At Malai, I am often thinking about how I can take a popular dairy-based treat and turn it into an equally delicious and satisfying dairy-free one. Our Tulsi Chocolate Chip—our version of mint chocolate chip but using tulsi, or holy basil, instead of mint—is one of my favorite flavors, so I knew I had to create a dairy-free version. The result is tulsi tea–flavored granita, finished with a ribbon of melted chocolate and a dollop of whipped coconut cream. It’s not an exact replica of the dairy ice cream, but it checks off both delicious and satisfying.
Ingredients[]
- 1 cup brewed tulsi tea, at room temperature
- 3 tablespoons granulated cane sugar
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon salt
- Melted dark chocolate, for serving
- Whipped coconut cream, for serving
Directions[]
- In a blender, combine the tea, sugar, lemon juice, and salt and blend until smooth, about 1 minute.
- Pour the mixture into an 8-inch square freezer-safe pan and place in the freezer for 30 minutes.
- Remove the pan from the freezer and scrape the partially frozen mixture with the tines of a fork, breaking up any large clumps.
- Return the pan to the freezer for another 30 minutes, then remove it and again scrape the mixture with the fork tines.
- Repeat this process every 30 minutes for a total of 4 hours.
- The granita is ready when the mixture is completely frozen and has a uniformly dry, flaky texture.
- Serve right away, topping each serving with a drizzle of dark chocolate and a dollop of whipped coconut cream.
YIELD: MAKES 1 ½ QUARTS