Granita: refreshing, versatile and incredibly easy to make yourself

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The refreshment during hot days? granite. Cold, tasty, adaptable to your own taste and easy to make yourself. But what exactly is it? A drink, dessert or some kind of frozen slush puppy? We tell you everything about granita and of course how you can make it yourself.

And believe us, you want to do that anyway.


Where you really need an ice cream machine for a creamy sorbet or silky smooth ice cream, you can make granita without an expensive kitchen investment. And we are grateful to the Sicilians for that, as they developed the ice a long time ago. And as with many Sicilian discoveries, the Italian mainland – and the rest of the world – has adopted the recipe.

Not entirely without consequences, since we can now taste the most diverse versions. Varying from coarse to small crystals and from super sweet to subtle savory specimens.

Granita di mandorle - almond granita


What makes granita so interesting – besides the fairly simple preparation – are the endless possibilities of flavors. With cream and sorbet ice cream we usually limit ourselves to sweet with a few savory derivatives, with granita the sky is the limit . The lower sugar content than, for example, ice cream provides a lot of free water, so that large ice crystals can be formed. Think granita made from coffee , wine, or this classic Italian almond granita , which is perfect to start a hot day.


Takes us straight to the versatility of the granita. Delicious for breakfast, as a dessert or simply as a refreshing snack in between. In more famous flavors such as strawberry  , for example. But, it is just as surprising when you use granita in a savory dish, which is now also popular on the menu of many restaurants.

For example , how refreshing is this oyster with tomato and Vermouth granita , or scallops with melon granita ?


Get started yourself

As mentioned before, the method is not too difficult. Keep in mind that for a lighter granita you will start with juices and strained purees and for a more intense granita with thicker purees or firmer liquids, perhaps with some fat in them. You could read the recipe for watermelon granita on Culy before:

Pour the puree or juice from your ingredients into the bowl, stir well and place in the freezer without covering. Let it freeze until ice forms around the edges, this takes about half an hour. Stir well with a fork to loosen any frozen bits, then return to the freezer and repeat about every half hour until fully crystallized, about three hours. Even more good news: it stays good for a week in the freezer.

Source: Culy by
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