(map) 
Arab influences are strong in Sicily, from the architecture to the sweets, from the underground Arab aqueducts of Palermo to the granulated-ice dessert, la granita. The Arabs brought their sherbert to Sicily, an iced drink flavored with fruit juices or rosewater. In the Middle Ages, the nevaroli (meaning ice- but lit. snow-gatherers) had the important task of harvesting the snow of Mt. Etna and other mountain ranges in stone grottoes. The nobility bought the mounds of ice during the sizzling summer months, mixing in the juice of the island’s lemons to make a perfect thirst-quencher.
Later, juices of different fruits were added and even edible flowers. Palermo is still today best known for its granita di limone, while the granita di caffé and strawberry granita reign in the Messina area. Bronte – not far from Mount Etna – area is famed for its granita di pistacchio. Catania lays claim to the minnulata or the toasted almond granita (where some bitter almonds are an essential ingredient), topped with a splash of espresso – but le granite of Avola, Siracusa and Agrigento, all almond areas, are not to underestimated.
Nowadays, the array of granite reflects the myriad flavors of Sicily: tangerine, mint, pomegranate, prickly pear, peach, tiny wild strawberries, watermelon, hazelnut, dark chocolate, pistachio and jasmine. But hold on: at a café at San Vito Lo Capo, on Sicily’s western coast, I tried una granita di gelso nero (black mulberry) for the first time last year. Buonissima!
When visiting Pino’s family in Palermo, we often make the 1-1/2 hour drive from Palermo to San Vito just to swim off that spectacular stretch of coast. I’d make the drive again just for the granita di gelso.
Been there, done that! It’s great. In one of your photos I noticed the sign that says, “Waffelleria.” I could go for one of those right now.
As usual, Anne’s articles are great. This one makes my mouth water! How do you say “Yumm!! ” in Italian?
buono (while pointing to your cheek with your pointer finger and twisting it back and forth)…well, that’s Sicilian anyway.
Interesting article. Can’t wait to see you in September to have Hot Chocolate in Perugia. Unfortunately not granita weather.
I love la granita…didn’t know of its Arab origins.
My parents came to NYC from Sicily. Grazie!
This makes me want to jump on a plane!
Buon Appetito–
Janice
This makes me want to go right to the kitchen and make one of these tasty treats~
Yummy!! It also makes me want to visit Palermo and have the special treats there!!
Even better!!
- Sandi, guess “squisito” would be your best bet!
Thanks to all for your notes.
No Sicily this year and will miss those granitas.
As hot as it is here in Umbria, forget the granitas (well, at least, I have no idea where to find a good one! :) )
I am an art teacher taking tours to Italy and Anne gave us the most Fabulous art and history tour of Assisi followed by a delicious wine tasting in Speloto! Everyone said it was one of the highlights of our trip and I will definately do it again.
Those look so good. I want one!
Another wonderful articel, Annie! I will have to add this to my ever growing list of places in Italia to visit.
Great to receive this cool and refreshing article when it is so hot today in New York. Thanks for the treat!
Delicious! It is such a treat to read about these wonderful recipes and ideas.
Love Granite in Sicilia. When we visit Gioiosa Marea my wife’s favourite collezzioi is ‘Granite Limone e Brioche’. Eaten by using the fresh brioche to scoop up the granite. Apparently a Sicilian speciality. Doug.
Amazing, I cannot think of any part of Italy without associating a wonderful food or drink with it and now you have introduced a new one. Yum, my mouth tingles just thinking of all the great delights for the taste buds. Ah, Italia!! Thank you for the new sensation to look forward to.
I’d go 1 1/2 hours just to take a look at the scrumptious waiter!
my favorite granita in Diamante,calabria was granita di cedro…
I want to run out right now for granita! Love this!
Hi Anne,
I love this posting about granita and Sicily. My mom came from Bronte. Her family had a pistacchio & olive oil farm. Granita was a favorite in our “italian neighborhood”, as Mr. Ligouri would come daily on his biclycle with a refrigerated cannister of lemon or chocolate granita attached to it. We all loved it!
Marianna
This is an example of false revisionist history.
Granita has existed in Italia since early Roman Times!
Yummy!!!!’
Italia.org / just noted now your note – thanks for posting and pls send me any news you have on Romans and granita.
Your note intrigued / just went on the Net and sought info in italiano / ran into 10 notes, all attributing to Arab dominance including this one
http://gelatosiciliano.blogspot.it/2011/04/la-granita-siciliana-storia-e.html
Thanks for any new info on granita / pleased to receive!
GREAT article Annie……..and you certainly know your Sicilian granita after spending so much time there.
I want to add that it’s a joy to meet up you and one of your tours here in Perugia, even if only for a few minutes to say ciao. Everyone obviously loves being with you.
Keep up the great writing about Umbria and Sicily……and keep those smiles on the tourists!
Christine
Really good article and great pictures Anne! They make me want to fly to sicily to have a granita di gelso, I don’t even remember the last time I had it…so good!
GREAT article Annie……..and you certainly know your Sicilian granita after spending so much time there.
I want to add that it’s a joy to meet up you and one of your tours here in Perugia, even if only for a few minutes to say ciao. Everyone obviously loves being with you.
Keep up the great writing about Umbria and Sicily……and keep those smiles on the tourists!
Christine
Another terrific article Anne. We haven’t been to Sicily but your descriptions are so good I can just imagine walking through the streets.
I have to say that you helped ‘make’ out Italian tour in 2011.
Can’t imagine going to Italy without consulting you or without taking one of your fabulous tours.
Chris, Suzanne and Jack, mille grazie for your notes!
Dreaming of a Sicilian granita now as we bake in Umbria: 107 F at 8 pm last night in nearby Bastia.
Yikes
Mamma mia
O dio mio
Ciao Annie! We’re sending you cooling breezes from N. California, hoping you soon get a break in your temperatures. I LOVED your article Granita: Sicilian Thirst-Quencher, which sent me to the Internet to look for a granita limone recipe, (and by the way, your article came up second on Google search!) I make frozen sorbets and yoghurts all the time, but hadn’t tried a granita. But from the recipt I found, it looks like it would not be best to use an ice cream making machine to make granita because it would make the crystals too smooth and small (though I’s sure it would still be delicious.) Thanks for this yummy cooling story, Annie, love to Pino and the kids. Karen
Karen, just noted your note and thanks so much!
Less heat now…so fewer granite!
All the heat this summer = disaster for grapes.
Production way down and some of the best vineyards not even picking as too small, too few!s
Yikes, mamma mia