Try the authentic Sicilian granita recipe at home, one of the best Italian frozen desserts - Only 3 ingredients required!
Originally from Sicily, granita is probably the most popular summer frozen dessert in Italy after gelato and semifreddo.
It's quite similar to sorbet, however, granita has a distinctive icy texture, instead, sorbet is more compact, similar to ice cream in terms of texture.
Growing up in Sicily, for me, granita has always been a must-have during summertime.
Sicilian Lemon granita has a special place in my heart – it's refreshing, tangy, and sweet at the same time, with a unique finely grainy ice texture.
It's incredibly simple to make at home and SO satisfying to eat on a hot summer day.
Plus, this frozen dessert is naturally gluten-free, dairy-free and vegan.
So, if you're looking for a delicious and super easy summer dessert, refreshing Sicilian granita is definitely the answer!
GRANITA INGREDIENTS
Simple things are often the best, and this is definitely the case.
This granita recipe calls for the most basic 3 ingredients:
- freshly squeezed juice of organic lemons
- sugar
- water
Sicilian lemons are less acidic than most common lemons, and give lemon granita a unique and delicious flavor.
If you can't find Sicilian lemons, opt for Meyer lemon which is close in terms of flavour.
Ultimately, any other variety will work (Amalfi lemons work great too!), and if you see that the mixture is a bit too sour, just add a little extra sugar.
GRANITA RECIPE
There are two versions of Sicilian granita, one has a more sorbet-like texture and it's made with fruit pulp, such as strawberry granita, and it's usually made in the ice cream maker.
The other version, which I'm sharing today, doesn't require an ice cream machine has a more icy texture, and it's incredibly easy to make in just 4 simple steps.
Step 1. Simply stir together water, lemon juice, and sugar in a large bowl, until the sugar has dissolved.
Step 2. Transfer the mixture into a large metal container ( a loaf tin would work perfectly), cover, and place it in the freezer for half an hour.
Step 3. Use a wooden spoon to stir vigorously the mixture to break any ice crystals (or use a fork to scrape the mixture), then transfer it back in the freezer.
Step 4. Repeat every 30 minutes stirring 2-3 times, or until your granita has reached a velvety icy texture.
Alternatively, you can blend the mixture with a hand blender every 30 min.
Once the granita is ready, enjoy it immediately for the best texture.
Serve it with a soft brioche bun or make your own original Sicilian brioche.
HOW TO STORE GRANITA
The best way to enjoy this Italian dessert is to eat it straight away as soon as it's ready.
If you wish to save it for later, store your granita in an air-tight container in the freezer for up to 1 day.
Let it defrost for about 15 minutes at room temperature, then give it a nice mix and serve.
MORE ITALIAN DESSERTS TO TRY
- Torta di Mele - Italian Apple Cake
- Italian Sesame Cookies - Reginelle
- Amaretti Cookies - Italian Almond Cookies
- Classic Tiramisu Without Eggs - Authentic Italian Recipe
- Crostata - Italian Jam Tart
- Italian Butter Cookies
Recipe
Make authentic Sicilian lemon granita at home, one of the best Italian frozen desserts! Only 3 ingredients required, and it's gluten-free and vegan!
Prep Time5 minutes mins
Freezing time:1 hour hr 30 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Dessert
Cuisine: Italian
Serving: 10
Calories: 85kcal
Ingredients
- 6 organic lemons, juice only
- 220 g white sugar
- 1 litre water
Instructions
In a large bowl, stir together lemon juice, sugar and water, until the sugar has dissolved.
Transfer the granita mixture into a large metal container (a loaf tin works great), cover with cling film, and place in the freezer for half an hour.
Use a wooden spoon to stir vigorously the mixture and break any ice crystals, then transfer the tin back in the freezer.
Repeat every 30 minutes for 2-3 times, or until your granita has reached a velvety icy texture. Alternatively, you can also use an immersion blender to break the ice crystals. Once it reaches the desired consistency, serve straight away.
Notes
Store your granita in an air-tight container in the freezer for up to 1 day. Let it defrost for about 10 minutes at room temperature, then give it a nice mix and serve.
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Nutrition
Calories: 85kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Sodium: 5mg | Sugar: 22g | Vitamin C: 1mg | Calcium: 3mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
FAQs
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.
What's the difference between sorbet and granita? ›
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.
What is the history of Sicilian granita? ›
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.
What are the flavours of granita in Sicily? ›
Limone (Lemon) – The most traditional, refreshing and low-calorie flavour. Gelsi (Mulberry) – Flavourful and refreshing, for exquisite tastes. Fragola (Strawberry) –Fresh and sweet, it goes well with the lemon flavour. Pesca (Peach) – Delicious and light, great in combination with the almond or mulberry flavour.
What's the difference between Italian and Sicilian food? ›
Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, French, Jewish, and Arab influences. The Catanese dish pasta alla Norma is among Sicily's most historic and iconic.
Why is Sicilian food so good? ›
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.
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).
Is a granita like a frappe? ›
Frappés are often confused with granitas, despite being two very different drinks. While frappés are shaken with ice cubes, granitas are prepared by pouring an espresso over crushed ice to cool it down.
What are the different types of 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.
What do Sicilians call pizza? ›
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 ...
The name Sicilia was given to the Roman province in 241 BC. It is named after the Sicels, who inhabited the eastern part of the island during the Iron Age.
What food did Sicily invent? ›
Sorbet and Ice-Cream
Sicilian street vendors still sometimes make granita in this way, and Sicilian manufacturers produce a stunning range of flavoured syrups from natural ingredients. The Moors in Sicily invented the addition of milk or cream to these cold dishes, thus inventing ice-cream.
What is the national drink of 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.
What is the most popular food in Sicily? ›
Cannoli. One of Sicily's most famous exports is undoubtedly cannoli, deep-fried pastry tubes piped full of fresh, creamy ricotta. Every town boasts a unique style of cannoli that claims to be king.
What alcohol is Sicily known for? ›
Here, and throughout the province of Syracuse, you can enjoy Moscato di Noto, a white Muscat, and Nero d'Avola, a very well-known red wine. With Passiti, Moscati and Malvasie, Nerello Mascalese, Zibibbo and Inzolia, Sicilian wines appeal to the most refined and discerning tastes.
How to 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).
What does granita taste like? ›
Granita with lemon, coffee and almond: the Sicilian tradition for breakfast and beyond. When you think of Sicilian granita, the first unmistakable flavors that come to mind are lemon, coffee and almond, without a doubt.
Is granita the same as Italian ice? ›
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.
