Basil Granita with Peaches {recipe makeover}

I found this great recipe on the MarthaStewart website. It calls for surgar so instead I used agave. You can use anything other than sugar if you please. I also made it raw. 

Original Recipe

• 2 cups loosely packed fresh basil leaves, plus sprigs and flowers for garnish
• 1 cup sugar (substitute xylitol, eurythritol OR agave nectar)
• 1 ½ cups fresh honeydew juice (from 1 ¼ pounds honeydew)
• ¼ cup freshly squeezed lemon juice, or verjuice
• ¼ teaspoon coarse sea salt
• 2 peaches, halved lengthwise, pitted, and thinly sliced

1. Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add basil; cook until basil turns bright green, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool, about 1 minute. Drain; pat dry.
2. Stir together sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly, until sugar has dissolved. Add basil. Reduce heat; simmer 5 minutes. Remove pan from heat; let cool completely.
3. Puree the basil mixture in a blender, about 1 minute. Transfer to a large bowl. Stir in honeydew juice. Refrigerate, covered, 8 to 12 hours.
4. Using the back of a spoon, press basil mixture through a fine sieve into a nonreactive bowl. Stir in lemon juice and salt. Transfer to an 8-inch square nonreactive baking dish, and place in freezer. Rake with a fork every 30 minutes until mixture is completely frozen, about 3 hours.
5. Arrange peaches on 6 chilled serving plates, dividing evenly; top with granita. Garnish with basil sprigs and flowers.

sounds lovely. might even be fun for the holidays.

Recipe Makeover

1. Prepare an ice-water bath; set aside. 
2. Mix agave nectar with a touch of water. Add basil. 
3. Puree the basil mixture in a blender, about 1 minute. Transfer to a large bowl. Stir in honeydew juice. Refrigerate, covered, 8 to 12 hours.
4. Using the back of a spoon, press basil mixture through a fine sieve into a nonreactive bowl. Stir in lemon juice and salt. Transfer to an 8-inch square nonreactive baking dish, and place in freezer. Rake with a fork every 30 minutes until mixture is completely frozen, about 3 hours.
5. Arrange peaches on 6 chilled serving plates, dividing evenly; top with granita. Garnish with basil sprigs and flowers.