Sweet granitas are great, but savory might be even better. This basilolio granita is perfect proof, and if you don't believe us try for yourself!
Combine the sugar and water in a medium saucepan over medium heat.
Bring to a boil, and simmer until the sugar is dissolved, about two minutes.
Remove from the heat and place the basil leaves into the hot sugar mixture. Let sit at room temperature for one hour, then strain.
Add the lemon juice, Basilolio, and chopped basil to the mixture.
Pour into a metal cake or sheet pan and freeze.
Scrape with a fork starting after freezing for 30 minutes, and every 10 minutes after that (for two hours) to break up the sugar crystals.
Serve in small bowls with extra fresh chopped basil.