Granita

In Italian

La granita siciliana o semplicemente granita, come i gelati è un alimento rinfrescante tipico della Sicilia. Nella sua ricetta di base, si compone di acqua, zucchero e limone (granita al limone). Nella sua "formulazione originale" è diffusa in tutta la Sicilia, tuttavia la diffusione maggiore si ha nella costa Orientale dell’Isola. Qui al gusto originario di limone, si sono da tempo affiancate numerose varianti: La granita alla mandorla, probabilmente nata nella zona di Avola, nel Siracusano (ove si hanno le più estese coltivazioni di mandorle siciliane) è ormai il gusto più diffuso della costa est dell’isola, spesso accoppiata al gusto cioccolato. Le granite di caffè e fragola sono invece una specialità della città di Messina, solitamente servite in un bicchiere in cui la metà inferiore è costituita da granita e la restante parte ricoperta di panna, rigorosamente fresca. Molto diffusi nel Catanese sono invece il gusto "al pistacchio" (originario di Bronte) ed i gusti di frutta: gelsi neri, pesca, fragola, mandarino, ananas. Da segnalare la grande tradizione dell’"Acese" (dintorni di Acireale, fra Catania e Messina) nella produzione di granite. Si serve in bicchieri di vetro trasparenti, originariamente accompagnata dal pane, oggi si accompagna volentieri con la tipica brioche siciliana preparata con l'uovo e dalla forma a base semisferica sormontata da una pallina (a mò di coppoletta). In Sicilia a granita câ briosci è spesso apprezzata come ottima colazione, specialmente in estate e nelle zone costiere.

In English

Granita is a frozen dessert made with water and a syrup base, much like sorbet. It is popular in Italy, and closely associated with Sicily in particular. In Italy, granita may be served at breakfast, with Italian brioche, or at any other time of the day. Many regions of Italy offer specially flavored granitas using seasonal fruits, or agricultural products unique to the area. Outside of Italy, granita is found in Italian communities, and it can also be made at home relatively easily. Like many other frozen desserts, granita is probably related to sherbet, a Middle Eastern drink made with syrup, water, and ice. According to legends, granita was invented accidentally by a sherbet seller who left her wares on ice too long, causing the sherbet to turn into a block of highly granular ice. Whatever the origins of granita may be, the dessert is made by mixing water with a flavoring and then putting it into a freezer. Every hour or so, the granita mixture is pulled out of the freezer and stirred with a spatula, integrating all the crystals on the top back into the mixture. The result is a flaky, granular container of flavored ice. For cooks following along at home, granita can be easily made in a roasting pan, and plated in the kitchen so that no guests will guess at its humble origins.

In some regions, granita is made harder, and is designed to be shaved. It should not, however, be confused with shaved ice. Shaved ice is made by drizzling syrup or a flavoring over a dish of ice which has been shaved from a block. When making granita, the flavoring is mixed into the ice, and even when it is shaved, granita has a crackling crystalline structure which is quite distinctive in the mouth. While it might sound odd to eat dessert with breakfast, the combination of granita and breakfast pastry is actually quite refreshing. Popular flavors for granita include coffee, bitter almond, lemon, mint, orange, and seasonal fruits and berries. The bitter almond granita made in Italy is unique, because it includes true bitter almonds, which have trace amounts of cyanide. Bitter almonds are not harmful, with careful processing, and they add a unique flavor to the foods they are used in. Many famous European foods with almonds, such as marzipan, have a distinctive flavor due to the use of bitter almonds. The lemons used in granita are also different, as they are smaller and sweeter, like Meyer lemons. Imagination is the only limit to granita flavorings, inside and outside of Italy.

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