Granita is a sweet, icy dessert straight out of sunny southern Italy – it’s no surprise it’s the ultimate summer treat! Perfect for hot days, seaside vibes, or just chilling in the sun, this frozen delight is easy to make at home. Today, we’ll show you how to whip up your own granita and share recipes for the most irresistible flavours.
Granita is a sweet, icy dessert straight out of sunny southern Italy – it’s no surprise it’s the ultimate summer treat! Perfect for hot days, seaside vibes, or just chilling in the sun, this frozen delight is easy to make at home. Today, we’ll show you how to whip up your own granita and share recipes for the most irresistible flavours.
Granita is the ultimate hybrid dessert – part drink, part spoonable icy joy. Unlike its smoother cousin, sorbet, granita is all about that satisfying crunch, thanks to its icy crystal texture. Also known by names like slush or slushie, this classic Sicilian treat is as simple as it gets: lemon juice, sugar, and ice (traditionally from Mount Etna, no less). Sicilians even pair it with soft, sweet brioche rolls – la dolce vita, right?
The beauty of granita lies in its simplicity and natural ingredients. It’s packed with vitamins and micronutrients, and here’s the kicker – it’s completely fat-free! Want to keep it light on calories? Swap out the sugar for low-calorie options like stevia or xylitol and voilà – a guilt-free, refreshing treat perfect for summer.
The most popular granita flavours
In sizzling-hot Italy, granita is an everyday summer go-to. From fruity favourites to unexpected veggie versions, locals embrace it in every way – yes, even for breakfast! Cucumber, tomato, and carrot granitas are classic choices, especially in the morning.
For something more indulgent, try pistachio, almond, or walnut granita. These posh options are the stars of fine dining menus and add a touch of luxury to any meal.
And it’s not just Italians loving this frozen wonder. Fruity granitas have taken the world by storm! Here are some foolproof recipes to make enough for 4–5 people. Get ready to dive in:
- Watermelon Granita: 5 cups of diced watermelon, 2–3 tbsp icing sugar, 2 tbsp lemon juice.
- Strawberry Granita: 2 cups water, 3 cups strawberries, 3–4 tbsp icing sugar, 2 tbsp lemon juice.
- Lemon Granita: 2 cups water, 2 cups lemon juice, 1 glass icing sugar.
- Raspberry Granita: 1 cup water, 4 cups raspberries, 1 cup icing sugar, 1 tbsp vanilla sugar.
- Orange Granita: 4 cups orange juice, 1 glass water, 1 glass icing sugar, 2 tbsp lemon juice.
- Coffee Granita: 4 cups espresso, 3 tbsp icing sugar, 0.5 tbsp vanilla sugar, a pinch of cinnamon and cardamom.
- Blueberry Granita: 3 cups blueberries, 0.5 cups water, 0.5 cups lemon juice, 4 tbsp icing sugar.
Using fresh fruit or solid ingredients like dried fruit? Blend it all into a smooth mix first. For juices, just give them a good stir. The best part about granita? It’s made for experimentation! Add a dash of alcohol to turn it into a showstopper at your next garden party. Cheers!
Orange Granita gets a grown-up twist with cherry vodka or cognac. Watermelon? It’s a dream with vodka or white wine. Coffee granita comes alive with a splash of fine whisky, while strawberry granita and champagne are a match made in heaven – perfect for a romantic night in.
How to make granita
Want an easy way to make granita? Get yourself a slush machine. These are a game-changer, especially for cafés, restaurants, and even food trucks. They let you churn out heaps of this icy delight in no time – perfect for festivals, beach stands, or summer fairs.
Professional slush machines cool the mix to about -2°C and keep it moving constantly with a rotating paddle, ensuring that signature semi-liquid, crystalised texture. Machines with clear tanks are a win – they display the granita in all its frosty glory, enticing customers. For durability, go for high-transparency polycarbonate – it’s tough, shatterproof, and super easy to clean.
No machine? No problem! Making smaller batches for family or friends is totally doable. Just pour your mix into a large container and pop it in the freezer for about 5–6 hours. Stir it well with a fork every 30 minutes. Patience is key, but the reward is so worth it!
Wrapping up: What is granita?
Granita is the ultimate cool-down treat for those hot summer days. If you run a restaurant, adding this gem to your menu is a no-brainer. It’s versatile, appeals to all ages, and can be tailored to suit your guests – from indulgent, sugary varieties to light, low-calorie options made with sweetener.
For bars and cafés, an alcohol-infused granita is a star attraction – think cocktail bars, hotel buffets, or even weddings. To serve big batches with the perfect texture, professional machines are the way to go. The constant stirring keeps the ice silky and smooth. Sugar-free versions can be a bit trickier, as sugar helps stop the dessert from freezing solid. Without sugar or juice, granita tends to be firmer and less pliable.
Making granita at home is a bit of a labour of love, but it’s well worth the effort. Whether it’s for birthdays, summer parties, or just treating yourself, this icy dessert is sure to impress. Dig in and enjoy!
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