Raspberry and basil granita cups

serves / 4 prep / 6 hours 15 minutes cook / 10 minutes

Ingredients

375ml (1 1⁄2 cups) water 125ml (1⁄2 cup) rice malt syrup 3 large fresh basil sprigs 200g frozen raspberries, thawed 2 tbsp gin 200g low-fat greek yoghurt 1⁄4 tsp vanilla bean paste 125g fresh raspberries Small fresh basil leaves, to serve

1. Place the water, rice malt syrup and basil sprigs in a small saucepan over low heat. Cook, stirring, for 2 minutes or until syrup dissolves. Bring to a simmer. Simmer for 4 minutes or until the mixture thickens slightly. Strain into a heatproof bowl. Discard basil sprigs. Cool completely.

2. Place raspberries and basil syrup in a food processor. Process until smooth and well combined. Strain through a sieve into a bowl. Press with the back of a spoon to extract as much liquid as possible. Discard seeds. Stir in gin. Pour mixture into a 16cm x 26cm (base measurement) slice pan. Cover with foil and place in freezer for 4 hours or until firm. Use a fork to scrape mixture into coarse crystals.

3. Cover and place in the freezer for a further 2 hours or until firm. Use a fork to scrape granita into coarse crystals. Cover again and place in the freezer. Scrape mixture into coarse crystals with a fork every 30 minutes for a further 1 hour or until firm.

4. Combine yoghurt and vanilla bean paste in a small bowl. Divide granita among serving glasses. Top with a spoonful of the yoghurt mixture and fresh raspberries. Sprinkle with small basil leaves.