Strawberries With Basil Granita

• 1 cup sugar
• 1/4 cup apple juice
• 1/4 cup sparkling white wine
• 1 cup basil leaves
• 16 large strawberries

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

sugar, apple juice, sparkling white wine, basil, strawberries

Taken from www.foodnetwork.com/recipes/food-network-kitchens/strawberries-with-basil-granita-recipe.html (may not work)