I find strawberries and basil a rather irresistible combination, and I'm also a sucker for the contrast of a bowl of room-temperature berries with an ice-cold granita, perhaps with a dollop of something creamy to round things off.And that's where the inspiration for today's recipe came from.The cashew cream and the granita keep for a good couple of weeks, too, so make extra and you'll have some to hand the next time a punnet of luminescent strawberries catches your eye.
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