Sicilian Granita Recipe (2024)

FAQs

What are the flavours of Sicilian granita? ›

The classic granita flavours are lemon, cinnamon and jasmine, with variants such as strawberry, almond and coffee. But there is also pistachio, black mulberry, peach, mandarin and pineapple, depending on the season. Another very popular flavour is the so-called “chocolate granita”, which is actually made with cocoa.

Granita (Italian: [ɡraˈniːta]; in Italian also granita siciliana, Italian: [ɡraˈniːta sitʃiˈljaːna]) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms.

Almond. This is the most popular flavour, and the addition of bitter almonds enhances the aroma.

Most granitas are made using three simple ingredients - fruit, liquid and sugar. Whatever fruits, juices or wines you choose, you can make almost any granita according to the same basic recipe. First, you need to get the correct ratio of fruit to liquid and sugar.

The Sicilian red oranges, which are grown exclusively in the territory of the Piana di Catania and in some municipalities in the province of Enna and Syracuse, are unique in the world for their flavour and nutritional properties, so much so that they have obtained the PGI mark from the European Union and are considered ...

Like sorbet, granitas are often made from a puree of fruit, sugar, and water. The difference is in their texture. Unlike sorbets, which are smooth-churned, granita purees are scraped repeatedly during the freezing process, loosening their structure into icy flakes.

In Sicily, granita is not enjoyed all by itself - it's almost always consumed with an accompanying bun of fluffy brioche (and the brioche buns have a bun of their own: a little ball on top of the dough called a tuppo in reference to the low-bun hairstyle popularized by Sicilian women).

In Sicily, locals start their summer days on a sweet and refreshing note, breakfasting on granita câ brioscia, or granita with brioche.

As Sicily is a part of Italy (can't stand those who say the opposite only because it's an island!), Sicilian breakfast at home is like the Italian one: strong black coffee, with or without milk, with few biscuits or some sliced bread with butter and jam, possibly homemade.

The texture of authentic granita is halfway between the creaminess of gelato and the granularity of sorbetto. Granita contains small ice crystals which you should feel with your tongue; the ice crystals should be compact, not liquid and soft like a sorbet.

Is granita good for you? ›

Granita is an Italian delicacy — a refreshing, energising, and absolutely healthy summer dessert. This emblem of Sicilian culinary tradition contains no lactose and is therefore particularly easily tolerated in the diet.

Granita is made from water, sugar, and fruit; the mixture is slowly frozen: it is repeatedly mixed with a fork just before getting completely frozen in order to separate the crystals: this stirring process gives Sicilian granita its peculiar creamy thick texture.

granita {feminine}

water ice {noun} [Brit.] granita (also: granatina) 2. gastronomy. granita {noun} (semi-frozen dessert)

Delicious flavors abound in the counters, from lemon to cantaloupe, melon to jasmine. Not to mention the nut-based ice cream flavors: from Bronte pistachio ice cream to the more classic hazelnut, from Avola almond ice cream to tangerine and orange. All strictly Sicilian.

Sicily, unmissable flavours. Detail. The flavours, shapes, scents and colours of Sicilian food are immensely pleasing trappings known all over the world. The desserts include cannolo and cassata, which enhance the freshness and authenticity of local ricotta.

fragola (FRAH|go|lah) – Strawberry.