Sicilian Granita Recipe (2024)

FAQs

What is a Sicilian granita? ›

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.

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.

Granita Siciliana is Sicily's famous “icy” treat. It has a texture similar to an American snow-cone but that's where the similarity ends. What a granita is NOT is crushed ice covered in an artificial syrup. A fruit-flavored granita is flavored with the actual fruit.

The Sicilian granita is a specialty that arrived in Sicily thanks to the presence of the Arabs in past centuries. Originally it was a sorbet prepared with ice and snow that were brought downstream and to the coasts from the “neviere” (snow cellars) present in the mountains of Sicily, including Etna volcano.

Like sorbet, granitas are often made from a puree of fruit, sugar, and water, but the difference is in their textures. Unlike sorbets, which are smooth-churned, granita purees are poured into a pan and placed in the freezer. The surface is scraped multiple times as it freezes, creating coarse, icy flakes.

Granita (Italian: [ɡraˈniːta]; in Italian also granita siciliana, Italian: [ɡraˈniːta sitʃiˈljaːna]) is a semi-frozen dessert made from sugar, water and various flavorings.

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).

Let's start with Sicilian cannoli, perhaps the most iconic dessert of this region. There are various different sizes and different flavours. Certainly ricotta is the protagonist in this dessert that wraps its filling in a crunchy fried wafer. Cannoli can be garnished with candied fruit, chocolate or pistachio grains.

Considered by the Sicilians as a moment of togetherness and social interaction, the granita is a ritual in every sense: not only in summer but all year round, at breakfast, lunch, in the afternoon, or even at dinner, the granita is served with a hot brioche, or as in the past, with a fragrant freshly baked bread roll.

Not only is sorbet a healthier alternative to ice cream, but it is also a dessert that can be enjoyed guilt-free. With no eggs or cream present in the recipe, sorbet contains fewer calories and less fat compared to traditional ice cream.

What is Sicilian ice cream called? ›

Cassata is one of Sicily's most flamboyant cakes, and its most recognisable. It consists of a sponge, known as pan di Spagna, a sweetened ricotta centre, a coating of marzipan or icing – or more often both – and finally an elaborate, baroque-inspired decoration of glacé fruits and citrus rinds.

From the 1282 Sicilian Vespers until the 1860 Expedition of the Thousand, Sicily was ruled by Aragon and then Spain, either in personal union with the crown or by a cadet branch, with the exception of a period of Savoy and then Habsburg rule in 1713–1735.

Sicilian pizza is also known as sfincione (Italian: [sfinˈtʃoːne]; Sicilian: sfinciuni, Sicilian: [sfɪnˈtʃuːnɪ]) or focaccia with toppings. This type of pizza became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s.

The use of local ingredients: Sicilian cuisine is known for using locally-sourced ingredients, such as fresh seafood, vegetables, and citrus fruits. This gives the food a fresh and authentic taste that is unique to the region. The variety of street food: Sicilian street food is famous for its variety and deliciousness.

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).

While similar to Italian ice, a granita does not have the same smooth consistency. Granitas can be thought of as a fancy snow cone with finely ground ice rather than a whipped creamy creation like Italian ice. Italian ice has more air beaten into the mixture resulting in the smoother texture.

In Sicily, granita is often enjoyed for breakfast, and it is often served with Italian-style brioche (brioscia) on the side.