Granita siciliana

Granita also granita siciliana is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms.It is related to sorbet and Italian ice; however, throughout Sicily its consistency varies.

The texture seems to vary from city to city on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east, it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.

Common and traditional flavoring ingredients include lemon juice, mandarin oranges, jasmine, coffee, almonds, mint, and when in season wild strawberries and black mulberries. Chocolate granitas have a tradition in the city of Catania but are also available in other parts of Sicily. I like almond the most. Another popular granita flavor is pistachio.

Granita with coffee is very common in the city of Messina, while granita with almonds is popular in the city of Catania. Granita, in combination with a brioche is a common breakfast in summertime (the Sicilian brioche is generally flatter and wider than the French version).

I love to sit in a Café, sip a Granita and watch the people passing by.Okumaya devam et