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.
How to eat granita in Sicily? ›
Served straight from the oven, the warm brioche is torn apart, starting from tuppo downwards, and used as an edible spoon to scoop up the ice-cold granita. If the idea of brioche with frozen dessert is sounding a rather crazy combo to you now, I must confess I was just as bemused when I first holidayed in Sicily.
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 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 does granita mean in Italian? ›
Granita (Italian: [ɡraˈniːta]; in Italian also granita siciliana, Italian: [ɡraˈniːta sitʃiˈljaːna]) is a semi-frozen dessert made from sugar, water and various flavorings.
What is the difference between a sorbet and a 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 famous food in Sicily? ›
One of Sicily's most recognizable culinary contributions is caponata, a savory eggplant appetizer served warm or at room temperature. The traditional version is a unique combination of sweet and savory flavors, typically fried eggplant with olives, vinegar, tomatoes, and capers.
What do Sicilians eat every day? ›
A Sicilian Mediterranean Diet example:
A brioche or croissant for breakfast OR 1 slice of bread, toast, or cereals for breakfast with honey or jam. A portion of fruit 2 times per day (as snacks) A portion of vegetables 2 times per day. A portion of fish 3 times a week.
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.
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.
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.
What is the special drink in Sicily? ›
Amaro Averna is the Authentic Italian Aperitif Drink. Since 1868, Amaro Averna has represented true Sicilian craft with a story rooted in heritage and tradition.
What's the difference between gelato and granita? ›
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.
How to serve granita? ›
Freeze for about 30 minutes, then, using a fork, scrape and stir to break up ice crystals. Return granita to freezer until firm, 8 to 12 hours, occasionally scraping and stirring with a fork. To serve, spoon granita into small chilled glasses or bowls and serve at once.
What is similar to granita? ›
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.
Is granita the same as Italian ice? ›
The Origins of Italian Ice
It's an American invention that came out of New Jersey about 100 years ago. However, Italian Ice is based on an Italian creation called granita, which is a semi-frozen dessert, originally created in Sicily, that's made from sugar, water, and various flavorings.
What makes Sicilian food different? ›
Arab influences on Sicilian cuisine trace to the Arab domination of Sicily in the 10th and early 11th centuries, and include the use of sugar, citrus, rice, raisins, pine nuts and spices such as saffron, nutmeg, and cinnamon. Norman influences are also found, such as in the fondness for meat dishes.
