Vodka vanilla grenita

(May day in advance): Cut the vanilla pod in length and scrape out the marrow. Pour 5 cups of water with sugar, vanilla pod and marrow into pan. Approx. 5 minutes against boiling and keep stirring until all the sugar is dissolved. Take the pan of heat and allow syrup to cool to room temperature. Remove vanilla bean from syrup and stir in half of vodka. Pour the mixture into a low bowl. Place the dish in freezer. After 2 hours, remove the dish from the freezer and stir the lightly frozen mass with the fork to loosen ice crystals. Place the dish in freezer and detach ice crystals again 3 times, after 1 hour of freezing, until snowy ice mass has formed. Granita can now be stored in freezer until used. Serving four nice glasses in freezer before serving.

Carefully wipe raspberries. Picking basil stalks and leaving 4 beautiful leaves for garnishing. Place the basil leaves on top of each other and roll up to a cigar. Cut the basil into thin slices with a sharp knife. Take Granita from freezer. Sprinkle with fork again and mix strips of basil. Remove glasses from freezer and put 3 raspberries in each. Divide the rest of vodka into glasses. Fill glasses in layers with vodka vanilla grenita and the rest of raspberries. Decorate each glass with basil leaves.