Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals.
Common and traditional flavoring ingredients include lemon juice, mandarin oranges, jasmine, coffee, almonds, mint, and when in season wild strawberries and black mulberries. Chocolate granitas have a tradition in the city of Catania and, according to Steingarten, nowhere else in Sicily. The nuances of the Sicilian ingredients are important to the flavor of the finished granita: Sicilian lemons are a less acidic, more floral variety similar to Meyer lemons, while the almonds used contain some number of bitter almonds, crucial to the signature almond flavor.
Granita with coffee is very common in the city of Messina, while granita with almonds is popular in the city of Catania. Granita in combination with a yeast pastry called brioche is a common breakfast in summer time.
Granita is often found served as a slush-type drink rather than a dessert, in a paper or plastic cup with a plastic lid and a straw (often a spoon straw).
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- Recipe for lemon granita from Sicily @ Anita's Life in Italy
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- Limoncello Granita @ Olives-n-Okra
- Espresso Granita | | Kosher Recipes - Joy of Kosher with Jamie Geller
- Skim Milk Granita @ Mediterranean Book
- Granita al Limone ( Italian Lemon Ice- DELIZIOSO! ) | A Taste of Italy
Basic Granita, www.cookingforengineers.com