Ingredients

Candied Basil Leaves
16 basil leaves
1/4 cup sugar

Opal-Basil Granita
1/2 cup sugar
1 bunch opal basil, leaves removed and roughly torn into pieces, about 4 ounces
2 lemons, juiced

Strawberry Juice
2 lemons, juiced
1/4 pound strawberries
2 tablespoons sugar

Tossed Strawberries
24 strawberries, hulled
3 to 4 tablespoons sugar
8 green-basil and 4 opal-basil leaves, broken into pieces
4 tablespoons balsamic vinegar

Instructions

Candied Basil Leaves
Brush clean basil leaves lightly with water and place facedown into sugar. Dry on sheet pan, sugar-side-up, for 2 to 3 hours.

Opal-Basil Granita
Bring 3 1/2 cups water and the sugar to a boil in a saucepan. Add the torn opal-basil leaves, cover pan, and infuse for 15 minutes. Strain into a bowl and place over ice until cool. Add lemon juice, pour into a shallow container, and place into freezer. Every 20 minutes, stir the granita with a fork as it starts to set, about two hours.

Strawberry Juice
Cut the strawberries into quarters and place in a bowl, add the sugar and lemon juice, cover with plastic, and set aside at room temperature for 2 to 3 hours. Cook, covered with plastic, in a bain-marie set over medium heat for 10 to 15 minutes. Allow to cool. Strain through a fine sieve. Do not press down on the strawberries, as this will make the juice cloudy.

Tossed Strawberries
Place the strawberries into bowl and toss gently with the sugar. Add the green-basil leaves and allow to sit for 3 to 5 minutes. Add the vinegar, and toss gently again. Set aside to marinate for 3 minutes. Place the strawberries in a soup bowl, and drizzle the balsamic vinegar remaining in the bowl over the strawberries. Place candied basil leaves around the strawberries. Pour a little strawberry juice in a glass, and top with the opal-basil granita. Garnish with broken opal-basil leaves and serve alongside whole strawberries. (Published 1999)