Granita is a refreshing Sicilian dessert. Its texture reminds the one of a sorbet, but it's less smooth and less compact. The texture will vary depending on the part of the island. Granita will be coarse and crystalline in the province of Palermo and almost as smooth as a sorbet in the east coast. Traditional flavours include lemon, orange, coffee, almond, mint and jasmine. Granita is often served with a cup of espresso or with a brioche, which makes a common Sicilian breakfast set. Similarly to a sorbet, granita can be served as an intermezzo between courses of a meal, to cleanse the palate.
Recipe: Sicilian orange granitaServes: 8
- 4 cups of freshly squeezed orange juice
- peel of one orange
- 1/2 cup of sugar
- In a skillet, bring orange juice and sugar to boil. Remove from heat and add orange peel.
- Transfer the mixture to a form, let cool and place in a freezer.
- Scrape around sides and break crystals with a fork every 30 minutes, until you achieve desired texture (about 3 hours total).