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 a Sicilian sorbet called? ›
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.
What is the most popular 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 is a traditional Sicilian breakfast? ›
Lemon granita, or almond granita, chocolate granita or coffee granita, the latter typically served with a splash of whipped cream (you know, we have to keep it light, right?), all served with the inevitable side dish of brioche with the tuppo: soft, sweet, fragrant, still warm.
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.
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).
What are the flavors of granita in Italy? ›
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… In fact, people consider the most refreshing flavours are lemon granita, strawberry granita, almond granita and coffee granita.
What is sorbet called in Italy? ›
The word sherbet entered the Italian language as sorbetto, which later became sorbet in French.
What is Sicilian ice cream called? ›
Gelato
| Type | Ice cream |
|---|
| Serving temperature | −14 to −11 °C 7 to 12 °F |
| Main ingredients | 5–20% cream 60–80% milk 14–24% sugar |
| Ingredients generally used | Flavorings (fruit, nut, chocolate, etc.) |
| Variations | Frozen custard |
5 more rowsOn the flipside nutritionally, sherbet and sherbert will have more nutrients (even if more saturated fat) than sorbet. "Sherbet generally has some addition of dairy, though less than ice cream, and therefore, it will have more protein and minerals like calcium than sorbet," she says.
What is the word for Sicilian ice cream cake? ›
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.
When to eat granita in Sicily? ›
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.
What is the difference between granita and sorbetto? ›
The difference is in the technique - while sorbetto is churned, granita is generally frozen on a sheet or in a pan, and then scraped out for a granular icey texture. Think the Italian version of shaved ice or snow cones!
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 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.
Is granita the same as Italian ice? ›
Italian Ice, interestingly, isn't Italian. 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 is the traditional flavor of granita? ›
Lemon. It is the most traditional of the flavours, refreshing and with the lowest calorie content. Almond. This is the most popular flavour, and the addition of bitter almonds enhances the aroma.
