1cupfresh lemon juice (6-8 lemons), plus grated zest from one lemon
Make a simple syrup by mixing the water, basil, honey, sugar in a saucepan. Use a microplane grater to zest one lemon. Add the zest to the syrup.Bring mixture to a simmer and remove from heat.Set aside for 15 minutes, and then strain the basil out of the syrup.
Juice lemons until you have 1 cup of lemon juice. Mix together the lemon juice and the basil-honey syrup.
Pour entire mixture into an shallow container. (I use a medium-size casserole dish).Set pan uncovered on a level surface in the freezer for 2 hours, and then scrape with a fork. Pay extra attention to the edges, making sure to scrape the frozen fruit mixture away from the side of the container.Tip: Set a timer so that you don't forget to scrape the granita.
Scrape the mixture again 2 hours later, or just before serving.It's fine to wait until the next day to scrape it again.Serve right away, or transfer the granita to an air-tight container and serve within a week.