Granita or Granita Siciliana is a semi-frozen dessert of iced water, syrup and flavorings. In Sicily, folks tell that during the Middle Age in Messina there was people working as nevaroli (snow men). Nevarolu was usually a man in charge of storing snow in cellars throughout the year. In summertime, due to the hot Sicilian weather aristocrats could buy snow and have refreshing drinks by squeezing some lemon in a bowl of snow. According to the story, that is how sicilians first came up with a granita (grano refers to the little ice grains the granita is made of).
Local Variations of the Granita Recipe
While granita was first conceived as a lemon ice drink (lemon granita), its recipe soon changed according to local taste and availability of ingredients. The typical Messina's granita is the coffee or the strawberry granita (both recipes require whipped cream). The Province of Siracusa is best know for the almond granita (wonderful almonds come from this area) and the chocolate and almond granita mix, whereas in Catania people generally use pistachios from Bronte (a nearby town).
How and When to Serve Granita Ice
Traditionally, granita is served in transparent glasses (take a look at the picture). It was originally served with bread, although nowadays it is more common to have it served along with a brioches (a bigger version of the French brioches). Sicilians usually have granita for breakfast and in summertime, especially in the coastal areas. It is considered an energizing and refreshing way to kick off the day. That is why locals never have granita after lunch.
How to Make Iced Coffee Granita at Home
This recipe is very easy to make and only takes about half an hour. Ingredients are for 4 people.
Ingredients:
- ¼ liter of espresso coffee
- whipped cream
- 80g of granulated sugar
- 2 spoonfuls of powdered sugar
- 2 vanilla sachets
- some cinnamon powder
Directions:
- Pour ¼ liter of water in a saucepan. Add the granulated sugar. Stir on a low heat until sugar melts down. When the compound is boiling keep cooking for about 1 minute and stirring thoroughly. Then, add the coffee to the syrup, and again stir thoroughly. Turn off.
- Then, add the vanilla sachets and a pinch of cinnamon powder to the compound. Stir thoroughly so that flavors spread uniformly. Let it cool down.
- When cool sift the coffee syrup out and put into the refrigerator for about 2 hours. From time to time, stir with a palette knife so that it does not turn into one ice block.
- For breakfast or at dessert time, serve granita in small glasses with some whipped cream on top.
if you liked this recipe try also the Lemon Sorbet Recipe and the Cassata Cake Recipe.
Luca Silvestri - Luca is trying to be a self-made man who acts as if logic were my logic; as if one did a work rather than being a worker; as if being ...
