Homemade Granita

Homemade granita is a delicious granular, icy frozen dessert. You can trace its origins very clearly back to the island of Sicily in Italy. Its roots are grounded in the Arab influence on Sicilian culture during the Middle Ages. The Arabs introduced to Europe a method of freezing fruit juices mixed with snow or ice, which eventually evolved into the creation of granita. This practice was particularly prevalent in the coastal areas of Sicily, where ice and snow were more accessible.

During the 17th century, the concept of sherbetto transformed into the delightful creation we now call granita. This evolution was made possible by the invention of the “mescitrice,” a wooden tool that people used to scrape the icy mixture. This allowed for the creation of a finer and more crystalline texture.

Sicilian culture embraced granita wholeheartedly, particularly in the city of Messina, where it became a beloved morning indulgence. Locals would relish granita alongside a freshly baked brioche, tearing the brioche into pieces and then using it to scoop up the granita, resulting in a delightful combination of flavours and textures. Trust me, a granita and brioche sandwich is an unexpected thing of joy!

The flavours expanded beyond lemon to include other local variants, such as almond, coffee, pistachio, and strawberry. Each region developed its own variations with different combinations of flavours and ingredients. As time went on, the popularity of granita spread way beyond its Sicilian roots.

The development of granita showcases beautifully how the influence of different cultures combines with the creativite use of local natural resources. Such dishes furnish not only great taste but also long lasting local pride. It significantly stands as a testament to Sicily’s rich culinary history, and people cherish it as a beloved part of Sicilian gastronomy.

To make granita, one simply pours the liquid mixture into a shallow pan or dish and places it in the freezer. Throughout the freezing process, you periodically scrape the mixture with a fork or similar tool every 30 minutes. This process breaks up the ice crystals and yields the characteristic grainy texture.

Homemade Lemon Granita

Homemade Coffee Granita

Homemade Almond Granita

Homemade Gin & Tonic Granita

Homemade Pistachio Granita