Fall in love with one of the best Italian summer treats and learn how to make strawberry Sicilian granita at home!

Granita is a staple of Sicilian cuisine. Similar to sorbet, this refreshing summer delicacy has a unique complex icy texture. Although they have the same basic ingredients, water -sugar- flavor, the differences lay in the sugar quantities used in proportion with the liquid and the freezing method.

DIFFERENCES BETWEEN SICILIAN GRANITA & SORBETTO

Sorbet, prepared with a relatively high proportion of sugar to liquid, and frozen in a conventional, beater-type ice cream maker, has a creamy, smooth almost ice cream-like consistency.

Granita has less sugar to liquid, is frozen in a large freezer-safe pan in the freezer section of your refrigerator . It’s then stirred with a rubber spatula or raked with the tines of a fork about every 30 minutes to yield large, coarse ice crystals. You can also make it in a ice-cream maker to reach a velvety, creamy result.

SICILIAN GRANITA: TWO DIFFERENT TEXTURES

The authentic Sicilian granita has two different kind of texture depending on the flavour of your choice.

For lemon granita and in general when only  juice/liquid (ie. coffee, chocolate flavors) is used, you’re looking for a grainy ice consistency.

For granita made with fruit pulp or nuts (ie. strawberry, peach, almond or pistachio) you want to reach a creamier sorbet-like texture that it’s not too icy and gently melts in your mouth. Another name for this particular creamy granita is cremolata.

CREMOLATA-STYLE STRAWBERRY GRANITA

Fall in love with one of the best Italian summer treats and learn how to make strawberry Sicilian granita at home! vegan dessert recipe by The Petite Cook

Today I’ll focus on cremolata-style granita, showing you how to make a perfect strawberry granita at home with or without ice cream maker. You can use the same method with different pulpy fruits ( or nuts). To reach the perfect creaminess at home you can either use an ice cream machine, like I did or not, it’s impressively easy by “hand” too.

 

granita-ingredients

All you need to make sicilian granita is 4 simple ingredients: 1 liter water – 600gr strawberries – juice of 1 lemon – 200gr sugar

How to make Strawberry Sicilian granita without ice cream maker

strawberry-granita-step-11. In a large blender add half the strawberries and water and blend until pureed. Fold in the remaining strawberries and water, add sugar and lemon juice and blend until creamy and well combined.

2. Transfer the granita mixture into a large metal container ( it will shorten freezing times than using a plastic one) cover and put in the freezer.

3. Refrigerate for half an hour, then stir vigorously the mixture to break any ice crystals. Repeat every 30 mins, for 2-3 times, or until your granita has reached a velvety sorbet-like texture. Alternatively, you can blend the mixture with a hand blender every 30 min.

How to make Strawberry Sicilian granita with ice cream maker

granita-step-2

1.Follow the first step above, then transfer the granita mixture into the refrigerated ice cream maker bucket. Start the machine and allow it to work the mixture for 30 min or until it reaches a creamy sorbet-like icy texture.

Fall in love with one of the best Italian summer treats and learn how to make strawberry Sicilian granita at home! vegan dessert recipe by The Petite Cook

Serve the granita with a soft brioche bun or make your own original Sicilian brioche. It’s best to eat it straight after it’s done, alternatively you can store granita in the freezer for up to 2 days and let it defrost a little at room temperature before serving.

Watch How To Make Sicilian Granita

See my full granita video recipe here below and on The Petite Cook Youtube.


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How To Make Strawberry Sicilian Granita
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 10
Ingredients
  • 1 lt ( water
  • 600 gr (3 cups) fresh strawberries, chopped
  • juice of 1 lemon
  • 200 gr (4 cups) caster sugar
Instructions
  1. In a large blender add half the strawberries and water and blend until pureed.
  2. Fold in the remaining strawberries and water, add sugar and lemon juice and blend until creamy and well combined.
  3. Transfer the granita mixture into a large metal container ( it will shorten freezing times than using a plastic one) cover and put in the freezer.
  4. Refrigerate for half an hour, then stir vigorously the mixture to break any ice crystals.
  5. Repeat every 30 mins, for 2-3 times, or until your granita has reached a velvety sorbet-like texture. Alternatively, you can blend the mixture with a hand blender every 45 min.
  6. For the ice cream maker version:
  7. Follow step 1.
  8. Transfer the granita mixture into a cooled ice cream maker bucket.
  9. Start the machine and allow it to work the mixture for 30 min or until it reaches a creamy sorbet-like icy texture.
  10. Once ready, it's best to eat your granita straight away.

 

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