Sicilian granita with brioche
Granita siciliana con brioche
Traditional recipe
Grainy ice cream in almond, lemon, coffee, or blackberry flavors, served with a brioche col tuppo: a Sicilian summer breakfast.
Sicilian granita has Arab origins: Etna's snow was stored in 'neviere' (rock caves) and mixed with sugar water and fruit syrups. The word 'granita' derives from 'granulo'—the grainy texture that distinguishes it from gelato. Breakfast with granita and brioche is one of Sicily's most beloved summer rituals: instead of coffee at the bar, you'll have a granita (made with coffee, almond, or lemon) with a soft brioche from the 'tuppo' (the small promontory at the top) to dip in. Every Sicilian bar has its own almond granita, prepared with the almond paste from Avola — the most prized variety in Italy.
Instructions
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4 steps · natural Italian voice
Prepare syrup and juice
Pour (10.14 fl oz) 300 ml of water and (7.05 oz) 200 g of sugar into a saucepan, heat over low heat to 60–(158°F) 70 °C until the sugar is dissolved; let cool. Strain (16.91 fl oz) 500 ml of lemon juice and stir it into the cold syrup with a whisk until smooth. Chill in the refrigerator for 30 minutes to avoid introducing heat into the freezer.
Freezing and churning the granita
Pour the mixture In a shallow, wide container, level it and place it in the freezer. Every 25–30 minutes, remove it and scrape the sides with a fork to break up the crystals; repeat for 3–4 hours. Finish when the crystals appear fine and shiny and the granita remains soft, not firm, and melts immediately on the palate.
Dough and first leavening of the brioche
Dissolve (0.53 oz) 15 g of fresh yeast in a little warm milk. Combine (17.64 oz) 500 g strong flour, (3.53 oz) 100 g sugar, 3 eggs and lemon zest; knead until compact. Stir in (5.29 oz) 150 g soft butter cut into pieces until the dough is smooth, shiny and stringy (10–15 min in stand mixer). Rise at 26–28 °C (82.4°F) for about 2 hours until doubled in size; divide into portions and shape into buns with a tuft, then rise for another 45–60 min.
Cooking and serving
Preheat the oven to 180°C (356°F) and bake the brioche for 15–18 minutes until golden brown and shiny; the scent of butter and lemon is a telltale sign. Let cool. Serve the freshly reworked granita in chilled bowls and accompany it with warm brioche: dip the tuppo in the granita for a warm-cold contrast and a combination of textures.
Chef's Tips
Artisanal granita requires manual stirring every 30 minutes: this technique gives it its grainy texture. Syracuse lemons are the most fragrant for granita: look for untreated lemons. The brioche with a tuppo must be incredibly soft: the tuppo is the most delicious part to separate and dip.
Ingredients
- For the lemon granita: (16.91 fl oz) 500 ml Syracuse lemon juice, (7.05 oz) 200 g sugar, (10.14 fl oz) 300 ml water
- For the brioche with a tuft: (17.64 oz) 500 g of strong flour, (5.29 oz) 150 g of butter, (3.53 oz) 100 g of sugar, 3 eggs, (0.53 oz) 15 g of fresh yeast, milk, lemon zest
Can't find it in the US?
- fresh yeastUS equivalent
Active dry yeast: 40% of the fresh weight (25 g fresh = 10 g active dry)
Or: Instant yeast: one third of the fresh weight (25 g fresh = 8 g instant)
Dissolve active dry yeast in lukewarm liquid first; mix instant yeast straight into the flour.
⚠️ Automatic ingredient-based detection. Always check product labels.
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