Squeeze all liquid from basil and discard. Stir in lemon juice. Make the granita: Pour syrup into a 9-by-9-inch cake pan, and place in freezer. Let freeze partially, about 1 hour, then drag the ...

Add the cordial and cook to a syrup. Add the lemon zest, juice and wine and cover with parchment paper. Simmer gently until just soft. Cool in the juices. Cook the lemon and sugar until the sugar ...

The outer layer of the lemon (a.k.a. the zest or “the yellow part”) holds all the fruit’s natural oils. You can zest it (yes, zest is both the name for the lemon rind and the action you ...