The Ancestor of Gelato
Granita is often confused with sorbet, which shares the same geographic origin but differs in texture. Granita has a coarser, more granular texture yet remains creamy, while sorbet is smoother and lighter. Unlike sorbet, granita does not contain air in its final preparation.
Its exact origins are unclear, but it’s known that in ancient times people preserved snow by packing it with grass and earth to keep it cool, then flavored it with fruit juices during summer months. Over time, two products emerged: the “sorbetto granito” (our modern granita) and the “sorbetto gelato” (now simply called sorbet).
How Granita Is Made
Granita is believed to have reached its perfect form in Sicily, thanks to gelato makers’ ingenuity and the snow from Mount Etna’s slopes. The sugar content in granita typically ranges from 15% to 20%, factoring in natural sugars from fruit and the serving temperature—colder granita tastes less sweet.
Sugar plays a crucial role: dissolved sugar in water resists ice crystal formation, so only at low temperatures do ice crystals form. More sugar means lower freezing points. This is why sugar cannot be replaced by artificial sweeteners, which affect texture, and why less sugar results in larger ice crystals.
Below -14°C, granita becomes solid as all water freezes. Different sugars (glucose, fructose, etc.) bind water differently, affecting freezing points. The cooling speed also matters: faster cooling produces smaller crystals, enhancing smoothness.
Traditional recipes sometimes call for boiling sugar in water to dissolve large, impure crystals, a practice less needed today but still useful to speed preparation.
Granita and Brioche
Whether served in tall glass cups or convenient take-away containers, granita is traditionally enjoyed with fresh bread or tuppu—a Sicilian soft egg bread roll with a small “hat” on top. Granita with brioche remains the favorite Sicilian summer breakfast.
Granita is also versatile in local gastronomy, often added to iced tea, mineral water, or iced coffee for a refreshing twist.
Popular Flavors
Classic granita flavors include lemon, cinnamon, and jasmine, with variations like strawberry, almond, and coffee. Seasonal flavors feature pistachio, mulberries, peach, mandarin, and pineapple.
The so-called “chocolate granita” is popular too, made with cocoa powder rather than melted chocolate.
Innovative and Aromatic Flavors
Gelato makers can create niche market flavors by using aromatic herbs and plants in granita production. Offering 2-3 rotating flavors based on customer preferences or seasonal calendars is recommended.
One standout is mint granita, made with dried leaves, infusions, commercial syrups, or mint essential oil. Only a few drops (5–10 per kg) are needed for a fresh, intense flavor.
Other essential oils, such as sage and rosemary, can also be used to flavor classic granita, resulting in a “white” granita that can be colored naturally with chlorophyll or vegetable juices.
Exotic Teas and Infusions
Teas and herbal infusions are excellent bases for exotic granitas. High-quality Darjeeling tea from the Indian Himalayas and Sri Lankan green tea (Ruhuna) are favorites. Gunpowder green tea from China and Earl Grey from Sri Lanka (bergamot-flavored) are other interesting options.
The strength of the infusion can be adjusted for flavor intensity.
Herbal teas like hibiscus (karkadè), Argentine roasted black mate, and berry-flower blends are also suitable, offering many creative possibilities. Flavors such as orange peel and licorice root add variety and character.