Make the lemon-basil syrup: In a heavy-bottomed saucepan over medium heat, combine water, sugar and salt. Bring to a simmer, stirring to dissolve sugar. Remove from heat, stir in basil and steep 10 ...

Summer break is in full swing—and your sweet little snow cone is all grown up and graduated granita cum laude. Granita, also known as granité, is a semi-frozen dessert made with sugar, water, and any ...

Looking for a frozen dessert that’s a breeze to prepare without turning on the oven? The lemon granita and cream recipe from Katherine Lewin’s new cookbook, Big Night: Dinners, Parties & Dinner ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Come summer, my freezer is stocked with pints of ice cream. While it ...