Sicilian Granita Recipe (2024)

FAQs

What's the difference between sorbet and granita? ›

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.

A Sicilian specialty, granita is a cold, sweet treat made from water, sugar, and fruit that is never completely frozen. It's mixed continuously to obtain a texture that is simultaneously grainy and creamy.

Granita drink is a typical cold dessert of Sicilian cuisine; a semi-frozen liquid compound prepared with water, sugar and fruit juice or other ingredients such as almond, pistachio, coffee…

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.

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

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.

Over centuries, Sicily has been a melting pot of civilizations, including Greek, Roman, Arab, Norman, and Spanish influences, creating a distinct cultural tapestry that sets it apart. This historical amalgamation is evident in its architecture, language, cuisine, and social customs.

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 Wines of Sicily

Western Sicily is synonymous with Bianco d'Alcamo, a crisp white, and of course the sweet, thick Marsala has delighted palates for centuries. Nero d'Avola and Cerasuolo di Vittoria, with their deep red hues, are products of southeastern Sicily.

Amaro Averna is an Italian liqueur in the Amaro category produced in Caltanissetta, Italy. It is named after its inventor, Salvatore Averna, who invented the recipe in 1868. This drink is produced on the Island of Sicily and is considered a traditional drink.

How do you eat Sicilian granita? ›

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).

The original, authentic version from Sicily comes from Palermo and is called sfincione, which loosely translates as "thick sponge." Sicilian pizza has a fluffy, spongy bread base topped with a meatless sauce made from tomatoes, onions, herbs, and anchovies, which is covered with breadcrumbs and an optional grating of ...

cassata: Before visiting Sicily, I knew of the famed cassata cake but if I'm honest, I didn't have much interest in trying it. Cassata is a sponge cake, filled with fruit syrups/juices, and of course, ricotta. It's often covered in a bright green marzipan coating.

This icy dessert fits into the same equation of sorbet and sherbet, as starts with the same base ingredients: fruit and sugar. However, unlike sorbet which is then frozen and churned, granita is spread into a layer and frozen.

The major difference between the two is that sherbet is made with dairy and sorbet isn't. Sherbet has more of a creamy texture that you'd expect from ice cream thanks to ingredients like milk, heavy cream, or buttermilk in the mix. Sorbet, on the other hand, is simply sugar and fruit.

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.

But what makes one frozen fruity treat different from the other? It's simple: While slushies are made in a machine and flavored with sugary syrup, granitas are made from hand-shaved ice and commonly flavored with fruit juice or purée.