Granita di limone
One cannot speak of Sicily and lemons without a mention of lemon granita, an intensely refreshing sweet-sour frozen confection of sugar mixed with water, lemon juice and rind. Sicilians' passion for granita is such that many eat granita even for breakfast, often accompanied by a soft roll called brioscia, or brioche. In a traditional cafe or bar, with or without brioche, in every season and at any time of day or night, waiters serve up elegant glass dishes with pale yellow scoops of the island's signature delight, granita di limone.
On Sicily's eastern side this passion is connected not only to the coast's prolific lemon groves but also to Europe's most active volcano, Mount Etna. Along with plumes of smoke and slow-moving lava flows, the mountain is known for its snow. Before refrigeration, snow provided an astonishing and invaluable source of cold in the relentless scorch of summer. In ancient times Greeks and Romans packed snow into caves on Etna's slopes and withdrew it as needed to chill their wine. Snow merchants profited from Etna's natural cold power into the 1940s, collecting snow from the grottos every night and hauling it in horse-drawn carts down the mountain to Catania, where it was used to preserve food and make ice cream.
The island's earliest Arab residents must certainly have employed Mount Etna's snow for their delicious slushy drink called sarbat or sharbat. A cold fruit-sugar syrup, it was consumed between courses to refresh the palate and likely evolved into the sweet ice we call sorbet or sherbet. Yet it is only legend that sorbet and gelato were born in Sicily during the Arab reign, since real ice cream was not made until the endothermic principle of putting salt on ice was introduced around 1650. Granita, however, is not a true ice cream but a kind of frozen lemonade, and its origin is probably much older, enjoyed long before ice cream was invented. Lemons and sugar, both native to India and Persia, formed a natural marriage of sweet-tart tastes, and the most natural concoction one could make was simply to combine the two.
– Toby Sonneman, Book - Lemon: A Global History
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Uttori Eats: How to Make Lemon Granita, Lemon Ice Cream, and Indulgent Lemon Meringue Sundae
How to Make Lemon Granita, Lemon Ice Cream, and Indulgent Lemon Meringue Sundae
Today I’m sharing three decadent end of summer treats that are sure to help you beat the heat! We’re starting with a sweet and smooth lemon granita, followed by a rich and creamy lemon ice cream, and then we’re going to top it all off with an indulgent, but oh so worth it lemon meringue ice cream sundae.
Lemon…
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Recipe for Authentic Sicilian Granita al Limone
This Sicilian granita al limone, a cool summer treat for warm days, is authentically flavorful thanks to the addition of Meyer lemon juice. 1 cup white sugar, 5 lemon wheels, 2 cups water, 1 cup freshly squeezed Meyer lemon juice, 2 tablespoons lemon zest
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Authentic Sicilian Granita al Limone
Meyer lemon juice brings authentic flavor to this Sicilian granita al limone, which makes a refreshing summer treat for hot days.
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Granité Vegan Mûres, Framboises / Vegan Blackberry & Raspberry Granita Parfait
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Meyer Lemon Thyme Granita
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Fruit Desserts - Blueberry Granita Recipe
Pureed blueberries sweetened with sugar mix with water and lemon juice to make this fruity and refreshing frozen treat.
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Fruit Desserts - Lemon-Pomelo Granita
The straightforward preparation of this pomelo granita makes it a tasty dessert or palate cleanser in between courses.
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Chef John's Lemon Ice
This is a simple and reviving summer treat because it uses the traditional Italian granita method. The contrast between the flavor and the light texture is delicious.
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Chef John's Lemon Ice
This is a simple and reviving summer treat because it uses the traditional Italian granita method. The contrast between the flavor and the light texture is delicious.
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Meyer Lemon Thyme Granita
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Spring Thaw - Coffee Crunch Fennel Cake with Lemon Granita (Vegan)
"It’s not quite molecular gastronomy, far more humble than fine patisserie, but a genuine, passionate ode to the spirit of the season."
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