Sicilian granita is the symbol Italian of summer, an easy refreshing dessert with a unique taste
Brought to Sicily during Arabs domination, Sicilian granita has evolved into a product that is different from anything else in Italy, something halfway between the creaminess of gelato and the granularity of sorbet.
Few ingredients are sufficient to prepare Sicilian granita: water, sugar and fruits. The most common one is with lemons. During the hottest months this is the Sicilian summer breakfast par excellence, alongside another typical Sicilian delicacy: “brioche with tuppo” (soft and delicious brioches).
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History
The origins of granita date back to the Arab domination of Sicily in the 9th century, when the Arabs brought over the recipe of sherbet: a drink prepared with honey, aromatic herbs and spices, together with ice.
Variations
Depending on the area, there are numerous variations of the Sicilian granita. The most popular variations are the black mulberry granita and almond, but you can also find prickly pear granita, jasmine granita, chocolate granita, peach, mandarin or pineapple granita.
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The classic recipe with lemons
INGREDIENTS:
- 1l water
- 300g sugar
- 500ml lemon juice
To prepare the Sicilian granita, start by pouring the water into a saucepan, then add the sugar. Place on the stove and melt over low heat for around 10 minutes, then let it cool. Add the lemon juice and mix well.
Place the container in the freezer, mixing every 20 minutes for at least an hour in order to obtain a creamy consistency. Before serving, blend it with a powerful mixer.
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Cover Photo by Duo Sicilian Ice Cream
