Strawberries With Basil Granita - sugar

Method

• Make simple syrup: Combine the sugar and 1 cup water in a saucepan over medium-low heat, stirring until the sugar dissolves.
• Bring 1 cup of the simple syrup, the juice and wine to a boil in a saucepan over high heat.
• Carefully transfer to a blender, add the basil and pulse until smooth (leave the filler cap off to let steam escape).
• Strain through a fine-mesh sieve into an 8-inch square metal pan.
• Freeze 3 to 4 hours, scraping the mixture with a fork every 20 minutes to make it slushy; freeze until ready to serve.
• Cut off the tops of the strawberries and trim the bottoms so that they sit upright.
• Using a small melon baller, scoop out the inside of each strawberry to make a small cup.
• Fill with a spoonful of the granita.
• Serve immediately.
• Recipe courtesy of Food Network Magazine