For each serving, place ½ cup of the granita in the prepared glass. Pour about ¼ cup beer over the granita and serve immediately. Recipe from Paletas by Fany Gerson/Ten Speed Press, 2011.

Squeeze all liquid from basil and discard. Stir in lemon juice. Make the granita: Pour syrup into a 9-by-9-inch cake pan, and place in freezer. Let freeze partially, about 1 hour, then drag the ...