Granita di Limone

Classic Sicilian Lemon Ice

There are many thoughts surrounding the origins of the flavored Italian ice known as granita. While the Romans certainly enjoyed shaved ices with flavorings added, the Chinese also had theirs, and of course the Arabs brought sherbet, an iced drink made with fruit juice flavored with rose water when they occupied Sicily in the early Middle Ages.

Whoever is responsible, most agree that Sicily has the finest granita, full stop.

More than just a non-dairy alternative to gelato, granita has become an iconic symbol of both simplicity and decadence in the famous ‘breakfast’ of almond granita and brioche.  

Since the jewels of this somewhat simple shaved ice are not only it’s unique texture but the flavorings added, we need only think of the dense dark espresso coffee, ripe red watermelons, moody sweet mulberries and sugary tart lemons of Sicily to see why it has cornered the market on all things granita.

Granita is the ultimate respite from the summer heat and a canvas upon which so many flavors can be explored according to the seasons. Sicilian granita has evolved in many ways, and can be found creamy or granular, somewhere between gelato and sorbet. 

Made simply with water, sugar and fruit, coffee, almond milk and sometimes even wine or liquors, granita is frozen slowly, agitating the crystals of sugar and ice along the way so that it never forms an ice block.  You can also get creative and use chamomile tea or other infusions like jasmine water in place of the plain water.

I first discovered granita as an intermezzo, or palate cleanser course before dessert at an elegant dinner party outside Palermo. That particular flavor was called il tramonto, the sunset, made with bright pink grapefruit and a splash of Campari. The balance of bitter, sweet and fragrant was a revelation. Soon after I was given this recipe for lemon granita from a dear Sicilian friend named Saro, who insisted that I try it with a dollop of unsweetened freshly whipped cream! I personally like mine not too sweet, especially Granita di Limone, so adjust slightly if you prefer more sugar, though not too much or the balance will be off for the texture.

Granita requires no special machine or equipment, just the very best ingredients and a little patience to get it set.

THE RECIPE: