![](https://static.wixstatic.com/media/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png/v1/fill/w_1270,h_1920,al_c,q_95,usm_0.66_1.00_0.01,enc_auto/ea26fd_b98ad44cb7e04b4abd1a58f68251f9b9~mv2_d_1920_2902_s_2.png)
Strawberry-Hibiscus Granita
['2 tablespoons dried hibiscus flowers or 6 hibiscus tea bags', '1 sprig basil plus leaves for garnish', '1 pound strawberries, hulled, quartered, plus 1 1/2 cups diced strawberries for garnish', '1/2 cup plus 2 tablespoons (or more) light agave syrup (nectar)', '1 tablespoon (or more) fresh lime juice', 'Ingredient info: Agave syrup is available at natural foods stores and some supermarkets.']
![](http://tappecue.net/sessionImages/recipes/strawberry-hibiscus-granita-51104690.jpg)
Bring 1 1/2 cups water to a boil in a small saucepan. Stir in hibiscus and basil sprig. Remove from heat, cover, and steep for 20 minutes. Strain through a fine-mesh sieve into a small bowl. Cover and chill hibiscus tea until cold, at least 1 hour.
Meanwhile, blend quartered strawberries in a blender until finely puréed. Transfer to a large bowl; add tea, agave syrup, and 1 tablespoon lime juice. Season to taste, adding more agave and lime juice, if desired.
Pour strawberry mixture into a 13x9x2" metal pan and freeze until top layer begins to harden, about 2 hours. Using a fork, scrape mixture to break frozen portions into tiny pieces. Freeze for 30 minutes; scrape again. Repeat until granita resembles fluffy shaved ice, about 4 hours.
Divide among bowls. Garnish with basil leaves and diced strawberries.
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