What is granita?
Taken from the Italian verb ‘granire’ – to granulate – granita is a semi-frozen mixture of water, sugar and natural flavourings that hails from the Italian island of Sicily. Halfway between creamier gelato and more tightly-packed sorbet, granita is typically served as a spoonable, crystalline slush – the ideal antidote to a sweltering summer’s day.
Granita is popular all over Italy now, but its origins are firmly Sicilian. For centuries, Sicilians have collected snow from the isolated crevices of Mount Etna – known to the locals as mungibeddu. The snow was initially used to cool wine, but when this technique met sharbat – a syrupy drink introduced by Sicily’s 10th century Arab colonisers – granita was born.
How to make granita
Sicilians don’t need to use snow any more, but the general principle still rings true; sugar and water are heated to create a syrup, which is mixed with a flavouring (fruit, coffee, nuts or even alcohol), then frozen. The mixture is stirred regularly to break up the ice crystals, giving granita its signature granular texture.
Granita Siciliana is often served as a summer breakfast alongside a brioche roll, or as a cooling afternoon pick-me-up – but we also love it as a post-dinner palate cleanser. Here's a few of our favourite granita recipes.
Watermelon granita
Serves 4
Prep time: 10 minutes
Cook time: 5 minutes (plus minimum 5 hours freezing time)
Calories per serving: 135kcal
Equipment: Blender/food processor
Ingredients
- 1 medium watermelon
- 2 lemons, juiced
- Large handful fresh mint leaves
- 250ml water
- 150g caster sugar
Method
- Put the water and sugar into a saucepan and bring to the boil, stirring regularly.
- Once the sugar has dissolved, remove from the heat, add half of the mint leaves and set aside to cool (speed the process up by sitting the pan in cold water).
- Scoop the watermelon flesh into a blender along with the remaining mint leaves and lemon juice, then blitz. Strain the mixture into a shallow container.
- When the syrup is cool, strain it into the same container as the watermelon. Give everything a good mix. then put it in the freezer.
- After an hour, remove the container and fluff it up with a fork, breaking down any ice crystals that have formed.
- Repeat this process every half hour (or every time the thought pops into your head) until the mixture sets – this should take around 5-7 hours.
- Spoon into glasses and serve, garnished with a mint leaf.
Lemon granita
Serves 4
Prep time: 15 minutes
Cook time: 5 minutes (plus minimum 5 hours freezing time)
Calories per serving: 150kcal
Ingredients
- 6 lemons, juiced – plus the grated zest of 3
- 300ml water
- 200g caster sugar
Method
- Put the water, sugar and lemon zest into a saucepan and bring to the boil, stirring regularly.
- Once the sugar has dissolved, remove from the heat and leave to cool (you can speed the process up by sitting the pan in some cold water).
- Once your syrup has cooled, add the lemon juice, mix and then strain the mixture into a shallow container. Put the container in the freezer.
- After an hour, remove the container and fluff it up with a fork, breaking down any ice crystals that have formed.
- Repeat this process every half hour (or every time the thought pops into your head) until the mixture sets – this should take around 5-7 hours.
- Store in the freezer until ready to serve, then spoon into glasses.
Strawberry granita
Serves 4
Prep time: 5 minutes
Cook time: 5 minutes (plus minimum 5 hours freezing time)
Calories per serving: 120kcal
Equipment: Blender/food processor
Ingredients
- 400g strawberries, hulled and halved
- 1 lemon, juiced
- 100ml water
- 100g caster sugar
Method
- Put the water and sugar into a saucepan and bring to the boil, stirring regularly.
- Once the sugar has dissolved, remove from the heat and leave to cool (speed the process up by sitting the pan in some cold water).
- Put the strawberries and lemon juice into your food processor and blend to a purée.
- Combine with the cooled sugar syrup, then strain into a shallow container. Put the container in the freezer.
- After an hour, remove the container and fluff it up with a fork, breaking down any ice crystals that have formed.
- Repeat this process every half hour (or every time the thought pops into your head) until the mixture sets – this should take around 5-7 hours.
- Spoon into glasses and serve. For a decadent upgrade, top your granita with a spoonful of freshly whipped cream.
Coffee granita
Serves 4
Prep time: 5 minutes
Cook time: 5 minutes (plus minimum 5 hours freezing time)
Calories per serving: 110kcal
Ingredients
- 250ml strong espresso, cooled
- 200ml water
- 200g caster sugar
Method
- Put the water and sugar into a saucepan and bring to the boil, stirring regularly.
- Once the sugar has dissolved, remove from the heat and leave to cool (speed the process up by sitting the pan in some cold water).
- Combine the cooled coffee and syrup in a shallow container. Put the container in the freezer.
- After an hour, remove the container and fluff it up with a fork, breaking down any ice crystals that have formed.
- Repeat this process every half hour (or every time the thought pops into your head) until the mixture sets – this should take around 5-7 hours.
- Spoon into glasses and serve. For a traditional Sicilian breakfast, pair with a brioche bun. Or for dessert, top with a dollop of freshly whipped cream.
Campari and grapefruit granita
Serves 4
Prep time: 5 minutes
Cook time: 5 minutes (plus minimum 5 hours freezing time)
Calories per serving: 102kcal
Ingredients
- 100ml Campari
- 400ml ruby grapefruit juice (ideally freshly squeezed)
- 1 lemon, juiced
- 150g caster sugar
Method
- Put the Campari and sugar into a saucepan and bring to the boil, stirring regularly.
- Once the sugar has dissolved, remove from the heat and leave to cool (speed the process up by sitting the pan in some cold water).
- Once the syrup has cooled, combine with the grapefruit and lemon juice, pour into a shallow container and put it in the freezer.
- After an hour, remove the container and fluff it up with a fork, breaking down any ice crystals that have formed.
- Repeat this process every half hour (or every time the thought pops into your head) until the mixture sets – this should take around 5-7 hours.
- Spoon into glasses and serve, buon appetito!
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