Cinnamon Basil Granita

1 and 1/2 cups water
1/2 cup sugar
zest from one lemon or lime
1/3 cup fresh cinnamon basil (compacted)
1/2 cup fresh lemon or lime juice, or just the juice from the lemon or lime that was used for zesting
1 tbsp madeira or other light dessert wine if desired

Add the water, sugar, zest, and basil to a medium sauce pan - over medium heat, bring the mixture to a boil
Once the mixture comes to a boil, turn the heat down slightly and continue to simmer for 5 minutes - then remove from heat and cover - let stand for 15 minutes
Strain mixture into a pan (pyrex is probably best) and discat zest and basil leaves, add juice and dessert wine
Let it chill in freezer and every 30-60 minutes, check on it and stir it to break up ice crystals until it is fully frozen
To serve, scrape the surface with a fork or spoon