📝 About This Recipe
Transport yourself to the sun-drenched coast of Messina with this quintessential Sicilian summer ritual. Unlike coarse shaved ice, true Granita Siciliana boasts a uniquely creamy, semi-frozen consistency achieved through patient hand-turning and the perfect balance of citrus oils and sugar. It is a refreshing masterpiece of simplicity that captures the vibrant soul of organic Mediterranean lemons.
🥗 Ingredients
The Citrus Base
- 6-8 pieces Organic Sorrento or Meyer Lemons (unwaxed, to yield 2 cups of fresh juice)
- 2 tablespoons Lemon Zest (finely grated from the organic lemons)
- 2 cups Cold Filtered Water (high quality water ensures a clean taste)
The Sweetener
- 1 1/4 cups Granulated White Sugar (adjust slightly based on the acidity of the lemons)
- 1 tablespoon Glucose Syrup or Honey (optional; helps prevent large ice crystals)
Traditional Serving Accompaniments
- 4-6 pieces Brioche col Tuppo (warm, Sicilian-style yeasted buns)
- 1 cup Heavy Whipping Cream (chilled, for the 'con panna' topping)
- 1 tablespoon Powdered Sugar (for sweetening the cream)
- 6 pieces Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
Thoroughly wash and dry your organic lemons. Using a microplane, zest two of the lemons into a small bowl, being careful to avoid the bitter white pith.
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2
In a medium saucepan, combine the 2 cups of filtered water and 1 1/4 cups of granulated sugar. Place over medium heat.
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3
Stir the sugar mixture constantly until the sugar has completely dissolved and the liquid is clear. Bring to a gentle simmer for 2 minutes to create a light simple syrup, then remove from heat.
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4
Add the lemon zest to the hot syrup. This allows the essential oils to infuse into the base. Let the syrup cool completely to room temperature.
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5
While the syrup cools, juice the lemons until you have exactly 2 cups of fresh juice. Strain the juice through a fine-mesh sieve to remove pulp and seeds.
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6
Once the syrup is cool, stir in the fresh lemon juice and the optional tablespoon of glucose syrup. Whisk until thoroughly combined.
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7
Pour the mixture into a shallow stainless steel or glass baking dish (about 9x13 inches). The shallow depth ensures even freezing.
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8
Place the dish in the freezer for about 45 minutes to 1 hour, or until the edges begin to set and turn icy.
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9
Remove the dish and use a sturdy fork to scrape the frozen edges toward the center, breaking up any large ice chunks. Stir well to incorporate the liquid and crystals.
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10
Return to the freezer and repeat the scraping process every 30 minutes. Do this 4-5 times until the mixture has a snowy, slushy, yet uniform consistency.
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11
For the most authentic 'creamy' texture, give the granita one final vigorous whisk or a very brief pulse in a blender just before it reaches total solidity.
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12
Whip the heavy cream with powdered sugar until soft peaks form. Keep chilled until ready to serve.
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13
To serve, scoop the granita into chilled glass cups. If it has become too hard, let it sit at room temperature for 5-10 minutes before scraping.
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14
Top with a generous dollop of whipped cream and serve immediately with a warm Brioche col Tuppo for dipping.
💡 Chef's Tips
Always use organic, unwaxed lemons as the zest is crucial for the aromatic depth of the granita. If the granita freezes too hard, pulse it in a food processor for 10 seconds to restore the traditional snowy texture. Never skip the 'scraping' steps; this manual agitation is what creates the specific Sicilian mouthfeel rather than a block of ice. Adjust the sugar levels based on the fruit—if your lemons are exceptionally tart, add an extra 2 tablespoons of sugar to the syrup. For a variation, replace 1 cup of lemon juice with 1 cup of strong espresso for a classic Granita al Caffè.
🍽️ Serving Suggestions
Serve with a warm, buttery Sicilian Brioche for the traditional 'Granita e Brioche' breakfast. Top with a 'cappello' (hat) of unsweetened whipped cream to balance the tartness of the lemon. Pair with a small glass of chilled Limoncello for an extra citrus kick. Garnish with a sprig of fresh basil or mint for a modern, herbal aromatic touch. Serve in a chilled martini glass for an elegant, light dinner party palate cleanser.