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Method
Step 1
Combine the lemon rind, lemon juice, sugar and 3/4 cup (185ml) water in a medium saucepan over medium-low heat. Cook, stirring, for 2 mins or until sugar dissolves. Set aside to cool.
Step 2
Transfer to a blender with the basil and blend until smooth. Transfer to a shallow metal container and place in the freezer for 1 hour or until the mixture is icy. Use a fork to stir and scrape edges to break up any large ice crystals. Freeze, stirring and scraping with a fork every 30 mins, for a further 2 hours or until the mixture resembles flaky crystals. Transfer to an airtight container and return to the freezer.
Step 3
Arrange the salmon on a serving platter and drizzle with oil. Top with tomato, pomegranate and shallot. Sprinkle with granita to serve.
Serve with sliced Coles Bakery Sourdough Baguette* and basil leaves
