Top 6 Sicilian Frozen Desserts

Granita di mandorla is a variety of Sicilian granita—a frozen dessert that comes in a wide array of flavors. This almond-based version can be made from scratch, using ground almonds, or with the already-prepared almond paste. The latter will usually be smoother, while the one prepared with ground almonds will have a slightly coarser texture. The ingredients are simply mixed with sugar and water, and the combination is then frozen. In Sicily, granita is often enjoyed for breakfast, and it is often served with Italian-style brioche (brioscia) on the side. Expand

Lemon granita is believed to have been one of the first versions of this frozen Sicilian specialty. Granita al limone is made with lemon juice, water, and sugar, while lemon zest is often used as a flavoring. The combination is frozen and then stirred with a fork to partially break the ice crystals and give granita its distinctive granular texture. Like other types of granita, this lemony version is often accompanied by a Sicilian brioche (brioscia), and though is it is commonly enjoyed as a refreshing dessert, the Sicilians prefer to enjoy it as a sweet breakfast.Expand

This classic Sicilian semi-frozen dessert is just the thing to cool you down during the dog days of summer. It is served all across the island, and traditionally enjoyed for breakfast alongside an espresso and brioche. Granita is made with water, sugar, and fruit juice or various other flavorings. It is sometimes confused with sorbetto, though granita has a much grainier texture, hence the name, while its origins can be traced back to the sweet Arabic chilled drink sharbāt which was introduced to Sicily during Arab rule. However, traditional granita is not simply chilled but almost frozen - in fact, it was once called rattata (lit. grated) and made using snow and ice from Etna that was collected during winter, then stored in mountain caves. Until the early 20th century and the advent of Italy's first ice cream makers, this was the only way to prepare this icy dessert. Some of the favorite modern Italian takes on this ancient recipe include sweet Sicilian lemon and zesty blood orange varieties. With other flavors such as rich espresso, almond, or even those spiked with luscious liqueurs, the possibilities for granita are seemingly endless.Expand

Although granita—frozen Sicilian dessert similar to sorbetto—is enjoyed throughout Sicily, the city of Messina is often dubbed as its spiritual home, and apart from typical flavors such as lemon, strawberry, chocolate, peach, mulberry, and pistachio, the most common specialty associated with the city is the coffee-flavored granita. In Messina, granita has a coarser structure, and the coffee-flavored combination is often called mezza con panna, which translates as half with cream. This name stems from the ancient practice of serving granita in larger glasses and those who would prefer smaller portions would often order only half (mezza). This size later became a standard and granita is nowadays usually served in regular water glasses. Interestingly, even though the name does not specify, mezza con panna only refers to granita with coffee. This frozen sweet treat is often topped with unsweetened whipped cream, and it comes served with Italian brioche (brioscia) on the side. Although it can be enjoyed as a regular dessert, Sicilians prefer to eat granita di caffè as a sweet breakfast option.Expand

Mulberry granita is a frozen Sicilian specialty that is prepared with puréed black mulberries, sugar, water, and lemon juice. The combination is then frozen and should be occasionally mixed with a fork to achieve its typical grainy texture. Like other types of granita, this mulberry version is also sometimes topped with whipped cream, and typically comes served with Sicilian brioche (brioscia). It is a standard breakfast option, but it is also enjoyed as a refreshing dessert.Expand

Setteveli is a gelato flavor inspired by the eponymous cake from Palermo. The cake combines chocolate sponge, praline crunch, hazelnut cream, and chocolate mousse. Gelato is also based on chocolate, which is typically layered with hazelnut praline and crunchy cookies. Setteveli translates as seven veils, and both the cake and the gelato flavor were named after the Dance of the Seven Veils that Salome performed before Herod. This gelato flavor is mainly associated with Palermo, but it can be found throughout Italy.Expand