5 lemons, juiced (zest reserved from one lemon)
2 cups prosecco
1/2 cup water
3/4 cup sugar
1 cup chilled heavy cream
1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup basil leaves, torn
1/2 cup fresh blueberries
To make granita:
In a small saucepan, heat water with sugar and stir until sugar has dissolved. Chill syrup in fridge until cold.
Stir together lemon juice, lemon zest and prosecco. Pour into a shallow flat container and place in the freezer. After one hour, rake sides with a fork, breaking any large pieces and create an even texture. Return to freezer and rake mixture every half an hour until frozen and ice crystals have formed, about 4 to 5 hours.
To make basil whipped cream:
Heat cream and sugar in a medium saucepan over moderate heat. Remove from heat just before boiling. Set aside, stir in basil leaves and let the mixture infuse for 30 minutes. Strain basil from mixture. Let cool at room temperature, cover and chill in fridge until ready to whip.
In a large bowl whip cream until begins to stiffen, add vanilla until cream holds soft peaks.
To assemble granita:
Fill each glass with granita and top with basil cream and blueberries.