Keep cool during the summer months with a refreshing glass of Blueberry Granita, an iconic frozen Sicilian treat!
Blueberry Granita is the perfect treat for these hot, muggy days we are experiencing! It’s also the right time to make this recipe if you happen to be in Quebec during the month of August. This is when the best tiny, but oh so sweet, blueberries from Lac St-Jean are abundant in all the local farmer’s markets.
An endless variety of granita flavors!
Originating from Sicily, granita (also known as Italian ice) is the refreshing treat enjoyed in a café with a brioche and, if you choose to indulge, covered with whipped cream! I ate so many granitas this summer in Sicily, sometimes even twice a day.
Most are familiar with traditional lemon flavored granita but since travelling to Sicily I’ve discovered so many wonderful new flavors. Each time we asked for the list of flavors available at a café, I marveled at the choices. Here are the ones I recall: lemon; peach; strawberry; mulberry; pistachio; almond; coffee and even ricotta!
I sampled the ricotta granita and it was definitely my least favorite. Can you imagine the taste of ricotta, only it’s icy textured? Not a winning combination, in my opinion.
Unlike sorbet which has a smooth consistency, granita has a slushy, icy texture. You will notice this in the photo below. However, the consistency of granita varies in different parts of Sicily. There is somewhat of a rivalry as to which area has the best granita. My vote goes to the province of Messina!
My husband tasted blueberry granita for the first time two years ago in Sicily but was disappointed when it wasn’t available again this year. Apparently, blueberries were out of season. Therefore, when I recently purchased this lovely basket of blueberries from Lac-St-Jean, I knew I had to recreate blueberry granita.
Step by Step Instructions:
Granita is made with a few simple ingredients: sugar, water, in most cases lemon juice and your choice of fruit. No fancy equipment such as an ice cream maker is necessary.
-A simple syrup with sugar and water is prepared, flavoured with lemon juice, after which the blueberries are added and simmered for a few minutes. The mixture is puréed, passed through a sieve and frozen. At this point you need to be present for the next 5 or 6 hours.
-As the granita freezes, it requires stirring every hour or so with a fork in order to break up the ice crystals. This process is what ensures you have granita instead of a huge blueberry popsicle! When the granita is fully frozen, it is scraped with the tines of a fork and scooped for serving. 
Tips and suggestions:
-Granita has an icy, crystallized texture but if you prefer a smoother texture, you can place your frozen granita in a food processor and blend until smooth for about 10 seconds just before serving.
-Try making granita with other fruits that are in season such as strawberries or peaches.
If you have the time, whip up a batch of Sicilian Brioche recipe for the true Sicilian experience. Give this recipe a try and show me your photos by tagging me with@mangiabedda or #mangiabedda on Facebook or Instagram. Buon appetito!
Check out more fruit based desserts!
- Gelo di Fragole
- Maple Roasted Peaches
- Pears Poached in Red Wine
- No Crust Italian Pear and Ricotta Cheesecake
- Plum Almond Cake
- Balsamic Strawberries with Vanilla Ice Cream
- Italian Apple Yogurt Cake
- Rhubarb Strawberry Crostata
- Rhubarb Ricotta Almond Tart
Ingredients
- 3 cups fresh blueberries
- 1/2 cup plus 2 tbsp. granulated sugar
- 1 tbsp. freshly squeezed lemon juice
- 1 cup water
Instructions
- Combine all ingredients in a medium-sized sauce pan and stir together. Bring the mixture to a boil, then lower to a simmer and cook, stirring occasionally, for about 10 minutes. The mixture will have thickened slightly and the blueberries will be very soft.
- Carefully transfer to a blender or food processor and purée. Strain the mixture using a fine mesh sieve over a bowl, discard the solids.
- Allow the blueberry mixture to cool slightly then pour into a glass or metal bowl, cover and place in the freezer.
- Every hour to hour and a half, scrape the ice crystals that form with the tines of a fork. Continue to do so, every hour or so, until the granita is completely frozen, about 5 hours.
- When ready to serve, use a fork to scrape the granita and scoop into a bowl or glass. If a smoother consistency is desired, place the granita in a food processor and blend until smooth.
- Serve as is or with a brioche and dollop of whipped cream.
Notes
Leave a Reply