Granny Smith, Ginger and Basil Granita

     The vitamin C used in this recipe prevents the apple juice from browning. From Gourmet magazine.

     270 MINUTES

     30 minutes to make

     240 minutes to freeze

     4 1/2 pounds Granny Smith apples

     1 tablet vitamin C, crushed

     1/4 cup fresh lemon juice

     1 (2-inch) piece peeled, fresh ginger

     1/2 cup sugar

     1 tablespoon finely chopped fresh basil

     Slice apples and process enough slices in a juicer (see note below, 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.

     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.

     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.

     Serves 6.

     Per serving: 133 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 34 g carbohydrates; 0 mg cholesterol; 5 mg sodium; 0 g protein; 0.5 g fiber.

     Note: 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.