Granita

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Tris di granite

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Granita brioche

Granita is a semi-frozen dessert made from sugar, water, and various flavorings. Originally from Sicily, it is available throughout Italy in slightly different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture.

History

Granita has its origins in the Arab rule of Sicily during the 9th to 11th centuries. The Arabs brought with them the recipe for a dessert called "sharbat," which was made with sugar, water, and flavorings. Over time, this evolved into the granita we know today.

Preparation

Granita is traditionally made by combining water, sugar, and flavorings, then freezing the mixture while stirring frequently to create a granular texture. Common flavors include lemon, almond, coffee, and mint. The texture can vary from smooth to chunky, depending on the freezing method and the region of Italy.

Ingredients

• Water
• Sugar
• Flavorings (such as lemon juice, almond extract, coffee, or mint)

Method

1. Dissolve sugar in water to create a syrup. 2. Add the chosen flavoring to the syrup. 3. Pour the mixture into a shallow pan and place it in the freezer. 4. Stir the mixture every 30 minutes to break up the ice crystals until it reaches the desired texture.

Regional Variations

In Catania, granita is typically smoother, almost like a sorbet. In Messina, it is coarser and more crystalline. Each region of Sicily has its own traditional flavors and textures.

Serving

Granita is often served as a refreshing dessert or a palate cleanser between courses. It is commonly enjoyed with a brioche bun in Sicily, especially for breakfast during the hot summer months.

Related Pages

• Sorbet
• Italian ice
• Sicilian cuisine
• Brioche