In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar over medium heat. Stir until the sugar dissolves, about 3-5 minutes. Remove from heat and let cool.

In a blender, combine the cooled syrup, the fresh lemon juice, basil leaves, lemon zest, and a pinch of salt. Blend until smooth, about 30 seconds.

Pour the blended mixture through a fine-mesh sieve into a shallow dish, pressing the liquid through to remove solids.

Place the dish in the freezer and scrape the mixture with a fork every 30 minutes for 2-3 hours until fluffy.

Fluff the granita one last time and serve in chilled bowls garnished with basil or lemon zest.