For the people of Sicily, granite is a real ritual. For example, for breakfast at the bar, they often order a lush round brioscia with classic lemon or sweeter pistachio or almond granite.
It is Sicilian granita that is considered the progenitor of the world famous Italian ice cream, "gelato" (it. Gelato). Today, granite is as indispensable for the Sicilian summer as a beach holiday and hot African winds.
What is it, Sicilian granite? It doesn't look like sorbet, much less classic ice cream.
According to the original recipe, water, sugar, fruits and other ingredients are frozen very slowly, stirring constantly and not allowing them to completely freeze. This is how the characteristic consistency of the dessert is created - creamy and at the same time crumbly, reminiscent of snowflakes.
