Chef Enzo is revealing is own twist on the Granita Siciliana
No two words sound as sweet together as ‘Sicilian desert’. Granita, a traditional Sicilian dessert, dates to the Middle Ages during the Arab domination of the Mediterranean island!
Granita is popular on the east-cost of Sicily, particularly in Messina. This dessert is different from sorbet as it has a grainier texture, hence the name granita. Flavours range from coffee, strawberry almond and peach and is often served with whipped cream paired with a traditional Sicilian brioche.
Whilst typically eaten for breakfast, this refreshing dessert also makes for a perfect mid-afternoon snack.
Chef Enzo is revealing his own twist on the famous granita dish!
- 1 litre of freshly squeezed lemon juice
- 1kg of sugar
- 2 litres of water
- 1 litre of boiling water
- Boil the litre of water and wait to cool in a jug. Slowly add the 1kg of sugar to the water, stirring continuously to create a syrup
- Mix the lemon juice, water and syrup together and put in the freezer
- Stir the mixture every hour until flaky
- Serve it in a glass with a brioche.