Blueberry Basil Granita (with vodka)

This cocktail was inspired by both the heat and what I got in my CSA this week.  I fretted a bit over grinding up such beautiful local blueberries, but this is the third week I received them, so I went for it.  Since I had such an abundance of basil and was too lazy to make pesto, I threw in a handful of basil leaves for a nice green touch.  When it came to the booze I went girly, indulging with vanilla vodka and also some lillet wine.  The result was a sophisticated slushy. It is delicious eaten with a spoon or slurped after it has melted it a bit. 

Blueberry Basil Vodka Granita

Ingredients
1 pint blueberries
8 basil leaves
1/3 cup simple syrup (1/3 cup sugar dissolved in 1/3 cup water)
3 ounces vanilla vodka
3 ounces Lillet

Directions:

1. In a blender, combine the blueberries and basil and puree.
2. Add the simple syrup, vodka and Lillet and blend to combine.
3. Pour in a small container with a cover that can go in the freezer. I used a glass covered container the size of a small loaf pan.
4. Put the container in the freezer and freeze.  After about 3 hours, take out and fluff the frozen liquid with a fork.   Freeze a couple more hours or overnight, taking it out every once in a while to fluff up the ice with a fork so that it is slush consistency.  For me, I left the granita overnight and fluffed it the next day and it was a consistency.
5. Serve and slurp!