Granita al Limone
in Sicilian:
Granita ca’ lumìa
Granita al limone is the perfect Sicilian breakfast in summer. Paired with a brioche, this combination is an ideal way to start hot summer days feeling refreshed.
Of course, granita al limone can also be enjoyed at any other time of day. Whether as a dessert, a snack, or the perfect finish to a dinner, there is hardly a moment in summer when a granita wouldn’t be a fitting and delightful choice. And Sicilian summers are very long!
Granita al Limone is a cold spoonable dessert. It is a semi-frozen mixture made with water, sugar, and fruit juice or other ingredients such as almonds, pistachios, or coffee. Granita is often mistaken for sorbet. However, the difference is that it does not contain egg whites—yet it is almost as creamy as a sorbet. This is due to its special preparation: during the freezing process, a granita must be stirred frequently so that ice crystals break up and air is incorporated, resulting in a smooth, velvety texture.
The origins of granita are believed to date back to the period of Arab rule in Sicily. The Arabs introduced a recipe for a special type of sorbet, which was essentially a frozen drink flavored with fruit essences or rose water. In Catania and across Sicily, snow was used in ancient times to make the first granitas. This snow fell during winter on Mount Etna, as well as in the Nebrodi, Peloritani, and Iblei mountains. During the summer, the snow was shaved and poured over with fruit or floral syrups.
Traditional granitas in flavors such as lemon, almond, chocolate, and coffee are widely enjoyed. In eastern Sicily, variations with mulberry and pistachio are also very common.
Granita, which is predominantly enjoyed in the eastern part of Sicily, has a semi-liquid, creamy consistency and originates from the area around Mount Etna, mainly from Catania. In Messina and on the Aeolian Islands, essentially the same type of granita is served as in Catania; however, the granita from Messina tends to be slightly sweeter.
Traditionally, granita is served in clear goblets alongside a brioche. It is an unmistakable dessert that, more than almost any other, represents Sicily.
You can find more desserts on our website here.
Granita al limone - eatlovesicily.com
- Prep Time15 min
- Cook Time40 min
- Perform Time5 min
- Total Time1 hr
- Yield4 glasses
- Serving Size4 servings
Ingredients
For the granita
- 350 ml water
- 175 g sugar
- 1 pinch of salt
- 175 ml freshly squeezed lemon juice (about 3–4 lemons)
Recipe suggestion for a granita drink
- In addition to the ingredients, get 4 Crodini.
Products from our shop
Schritte
First, pour the water into a small saucepan. Heat the water, but make sure it does not come to a boil.
Just before it starts to boil, remove the pan from the heat and turn off the stove. Next, add the sugar and a pinch of salt, stirring until both the sugar and salt are completely dissolved.
Now place the saucepan with the sugar water into a cold water bath to cool down, for example in the sink.
While the sugar water is cooling, squeeze the lemons. Cut them in half and collect the juice in a suitable container.
Once the sugar water has completely cooled, remove it from the water bath. Then pour the freshly squeezed lemon juice through a fine sieve into the sugar water. If needed, you can use a spoon to help press the pulp through the sieve if it collects there.
At this stage, it is very important that only the juice passes through the sieve, with no pulp. This ensures the granita has a smooth, creamy texture. Once all the lemon juice has been added to the sugar water, stir the mixture thoroughly with a spoon.
In the final step, transfer everything into an ice cream maker. Let the mixture churn and chill for about 30–40 minutes until it reaches a creamy consistency. The granita should have a very white, snow-like appearance.
If you do not have an ice cream maker, you can pour the mixture into a bowl and place it in the freezer. Leave it there for about 6–7 hours, taking it out at least every 45 minutes to blend with a mixer until smooth. This helps achieve the same effect as with an ice cream maker and is essential to prevent the formation of ice crystals.
No matter which preparation method you choose, once the granita is ready, it should be served immediately in goblets with a spoon. Buon appetito!
Tip: If you’re looking for a new, refreshing non-alcoholic summer drink, try our recipe suggestion: add a scoop of granita al limone together with a small bottle of Crodino to a glass. Especially on hot summer days, this makes for a welcome variation with a fresh and delightful taste experience. Enjoy!
Here is a picture of the granita with Crodino.
