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 is the difference between granita and sorbet? ›
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 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. Originally from Sicily, it is available throughout Italy in varying forms.
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 is the most popular granita? ›
Almond. This is the most popular flavour, and the addition of bitter almonds enhances the aroma.
What is a traditional Sicilian breakfast? ›
As Sicily is a part of Italy (can't stand those who say the opposite only because it's an island!), Sicilian breakfast at home is like the Italian one: strong black coffee, with or without milk, with few biscuits or some sliced bread with butter and jam, possibly homemade.
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 traditional granita flavors? ›
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 sorbet called in Italy? ›
The word sherbet entered the Italian language as sorbetto, which later became sorbet in French.
What does ciccio mean in Sicilian? ›
Ciccio is a boy's name of Italian origin. Meaning "honey" and "sugar," this name is for the baby that is sweet as pie. With a term of endearment as a name, your little one will always know how much you love them.
The most popular type of Italian ice cream in Sicily is called "gelato alla cassata," which is a delicious combination of ricotta cheese, candied fruit, and chocolate chips.
What is the national drink of Sicily? ›
Since 1868, Amaro Averna has represented true Sicilian craft with a story rooted in heritage and tradition. Its recipe is inspired by the culture and lifestyle of the island and has become a staple in every Italian home, passed down from generation to generation.
What is the traditional dessert of Sicily? ›
If the cannolo is the king of Sicilian pastries, the cassata is surely the queen. The ancient recipe calls for a base made of fresh ricotta, sponge cake, almond paste, sugar frosting and decorations made with candied fruit. There are plenty local variants of this cake, which is originally from Palermo.
What food is Sicily most famous for? ›
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.
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 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'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.
What makes a granita? ›
Granita is a frozen fruit dessert made from fresh fruit and water, blended and frozen until icy, flaked with a fork and frozen again. The result is a delightfully crunchy, melt-in-your-mouth fruit ice, perfect eating all on its own. When served on everything from yogurt to co*cktails, it becomes a complete game-changer.
