For Sicilians, granita isn’t just a refreshing treat – it’s a ritual, as coffee is for many. Brought to the island by the Arabs, Sicilian granita has evolved into an exquisite product that is different from anywhere else in Italy, something halfway between the creaminess of gelato and the granularity of sorbet. 

Made with water, sugar and fruit, Sicilian granita is frozen slowly but never completely, and stirred throughout, so as to form a sort of thick and creamy mixture, which is what differentiates it from all others. Granita is generally enjoyed at breakfast or as a snack. Not at the end of a meal.The origins of granita date back to the Arab domination of Sicily, when the Arabs brought over the recipe of sherbet: a drink made with fruit juice flavored with rose water and then iced.