Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Mulberry Granita: A Refreshing Sicilian Summer Treat
Experience the vibrant freshness of mulberry granita, a beloved Sicilian dessert bursting with the juicy sweetness of black mulberries. Perfect for warm summer days!
📖 What is it
Experience the vibrant freshness of mulberry granita, a beloved Sicilian dessert bursting with the juicy sweetness of black mulberries. Perfect for warm summer days!
🛒 Ingredients
- ✓ 250g black mulberries
- ✓ 150g caster sugar
- ✓ 220ml water
- ✓ 40g lemon juice
📊 Nutritional Information
Step into the scents and colours of a Sicilian summer with this classic mulberry granita, a cooling delight that captures the spirit of eastern Sicily. This dessert, with its sweet, comforting flavour, is born from the union of antioxidant-rich black mulberries and the crisp lightness of crushed ice. Enjoying it is like wandering through the streets of Messina and Catania, where the heat is gently tamed by a sip of natural sweetness, best savoured alongside a soft brioche col tuppo — a true symbol of our land.
👨🍳 Preparation
- 1
Make a simple syrup by dissolving the sugar in water over a gentle heat until it boils.
- 2
Whisk occasionally to help the sugar melt, then set aside to cool.
- 3
Rinse the mulberries under cold water, remove the stalks, and blitz them into a smooth purée.
- 4
Strain the purée through a fine sieve to remove the seeds, then stir it into the cooled syrup along with the lemon juice.
- 5
Pour the mixture into a container and pop it in the freezer, stirring every hour to break up the ice crystals.
- 6
Repeat this process 3 to 4 times until you achieve a silky, grainy granita texture.
- 7
Serve the granita in glasses, accompanied by a traditional Sicilian brioche col tuppo.
💡 Tips and Variations
- •
For a richer, creamier texture, gently fold in some freshly whipped cream just before serving.
- •
Try swapping the mulberries for other summer berries like strawberries or raspberries to vary the flavour while keeping that refreshing granita feel.
- •
Use a powerful blender to achieve a smooth fruit purée, ensuring no fibrous bits remain for a silky finish.
- •
Add a pinch of sea salt during preparation to enhance the natural sweetness and deepen the flavour profile.
- •
For a vegan twist, replace the whipped cream with a coconut or almond-based cream to maintain the dessert’s lightness.
- •
Patience is key: stirring the mixture every 30 minutes while freezing helps create the perfect granular texture.
📦 Storage
- • Store the granita in an airtight container in the freezer and enjoy within 48 hours to keep its fresh flavour.
- • Before serving, give it a good stir to break up any ice crystals and restore its soft, fluffy texture.
- • Avoid refreezing once thawed to preserve the granita’s delicate consistency and flavour.
🍷 Pairing
Pair this mulberry granita with a glass of Cerasuolo di Vittoria, a Sicilian red wine whose fruity freshness beautifully complements the dessert’s sweetness. Alternatively, a Moscato di Pantelleria offers a fragrant bouquet that pairs wonderfully with the granita’s crispness. For something from further afield, a sweet Lambrusco from Emilia provides a lively, balanced sweetness that’s equally delightful.
Making mulberry granita is like bringing a slice of Sicily to your table — a dessert that tells tales of tradition and sun-soaked Mediterranean summers. I warmly encourage you to give this recipe a go, share the joy with your loved ones, and spread the unique flavours of our beautiful land through your own kitchen adventures and social circles.
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