Granita and brioche: how to face up to Italian summer
If you have ever been to Sicily in the summer time you will be familiar with the scene – people lined at the local bars in the morning enjoying granita with a brioche for breakfast. In a land where summers can get very hot, tradition calls for an icy granita coupled with a warm, just baked brioche in the morning to wake up the senses.
This popular semi-frozen sweet treat that is half dessert, half breakfast is often referred to as granita Siciliana, because, as you guessed, is a specialty from the region of Sicily.
Sicilian granita: speciality with arab origins
Granita dates back to the Arab invasion in Sicily, when the invaders brought with them the recipe for sherbet, an iced drink flavoured with fruit juice or rose water. Sicilians over time adopted the recipe with the preference for flavours developed with local produce, and naturally, lemons became an obvious and popular choice due to its abundance and quality in the region.
Traditional flavours of granita are lemon, almond, coffee, and chocolate, and whilst everyone has their own favourite, the most popular of these is undoubtedly lemon granita. An irresistibly fresh taste that is loved by everyone, young and old, especially when made from fragrant sun-ripened Mediterranean lemons. A lemon granita is a refreshment of choice at any time of the day.