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.
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.
The authentic Sicilian granita has two different kind of texture depending on what flavors you use. 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.
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 simply not, it’s impressively easy by “hand” too.
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
1. 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. 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. You can alternatively blend the mixture with a hand blender every 30 min.
How to make Strawberry Sicilian granita with ice cream maker
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.
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.
Taste a spoonful of your homemade granita, close your eyes and welcome to Sicily!
Watch How To Make Granita
See my full granita video recipe here below and on The Petite Cook official Youtube page. Let me know in the comments what’s your favorite granita, I’ll be making a recipe for each one of your favorite flavors to celebrate the AWESOME summer season (that officially starts today)!
Hope you like the video, if you do, put a “like” on it!