Serves 4-6  Bruising the basil helps to release its flavor. Gently rub the leaves between thumb and forefinger. I like to use English cucumbers because they are seedless, have a more subtle flavor and are thinner skinned than regular ones. I prefer to leave one strip of the skin to create slight texture.

In a small saucepan, combine juice, water, zest, sugar and salt and bring to a boil. Stirring to dissolve sugar, boil for about 1 minute, then remove from the heat. Add basil leaves and let steep for about 10 minutes, then discard basil. Combine juice mixture and cucumber in a blender and process until smooth. Allow to cool completely. Pour mixture into an 11x7" metal or glass dish. Cover with plastic wrap and freeze for about 1 hour. Remove from the freezer and using a fork, scrape mixture to create fine shards. Return to the freezer and allow mixture to become completely frozen, about 3 hours. When ready to serve, remove granita from freezer; scrape again with a fork until fluffy.