Sicily’s Coolest Summer Tradition

Let’s take a moment to appreciate one of the simplest, most refreshing desserts out there: granita. If you’ve never had it, imagine a cross between a snow cone and sorbet but way better, with more texture, more flavor, and a whole lot of history.

Granita comes from Sicily, and its story goes way back like, 9th-century back to when the Arabs ruled the island. They brought with them a love of chilled, sweet drinks like sharbat (think fruit juice or rose water over ice), along with the clever technique of preserving snow from Mount Etna by packing it with salt. Pretty ingenious, especially considering air conditioning was still about a thousand years away.

The Sicilians, creative as ever, took those ideas and made them their own. Over time, they perfected this rustic, flaky frozen dessert that’s unlike anything else. Granita isn’t creamy or smooth, it’s all about that icy, crystalline texture that melts on your tongue like snow in the sun.

But here’s the best part: in Sicily, it isn’t just a treat. It’s a way of life especially in the heat of summer. In fact, it’s totally normal to have it for breakfast. Picture this: you’re sitting at a little café on a sunny morning, the sea breeze in the air, and in front of you is a glass of granita (maybe lemon or coffee) next to a soft, golden Brioche Col Tuppo, that’s the one with the little “bun” on top. You tear off a piece, dip it into the granita, and take a bite. Sweet, cold, pillowy, refreshing. Heaven.

Granita recipe
Sicily’s Legendary Frozen Treat
Let’s talk about this homemade lemon granita. Honestly, it’s such an easy and refreshing Italian dessert! You only need lemon juice, sugar, and water, nothing fancy required. I mean, who doesn’t love something light and icy, especially when it’s packed with that zesty citrus flavor? It’s really the ideal frozen treat to whip up ahead of time for those scorching summer days. It’s a classy way to end a meal or just to enjoy as a cool pick-me-up in the afternoon. The flavor possibilities are pretty much endless. Isn’t that great?
Print Recipe Pin Recipe
Prep Time 15 minutes
Freeze & Scrape Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh lemon juice (about 10–12 lemons)
  • 1 cup granulated sugar
  • 4 cups cold water
  • 1 tablespoon lemon zest (optional, for extra flavor)
  • Fresh mint leaves or lemon slices for garnish (optional)

Instructions
 

  1. Dissolve the Sugar: In a medium bowl or pitcher, mix the sugar and cold water until the sugar is fully dissolved. You can use warm water if needed, but be sure to cool it before freezing.
  2. Add the Lemon: Stir in the fresh lemon juice and zest. Taste and adjust sweetness if needed.
  3. Freeze: Pour the mixture into a shallow metal or glass baking dish (9×13-inch works well). Place it in the freezer, uncovered.
  4. Scrape Every Hour: After 1 hour, use a fork to scrape and stir the mixture, breaking up any ice crystals. Repeat this every hour for about 4 hours until the texture becomes light and fluffy, like shaved ice.
  5. Serve: Scoop the granita into small bowls or glasses. Garnish with mint or lemon zest for a fresh finish.

Notes

Use Fresh Citrus: Freshly squeezed lemon juice makes all the difference. Bottled juice lacks the brightness and flavor of real lemons.
Adjust Sweetness to Taste: Depending on your fruit or personal preference, you can add more or less sugar. Remember that freezing dulls sweetness slightly, so the mix should taste a bit sweeter than you’d expect before freezing.
Use a Shallow Dish: A wide, shallow baking dish allows the granita to freeze more evenly and makes scraping easier.
Scrape, Don’t Stir: Use a fork to gently scrape the mixture rather than stirring. This creates the classic flaky texture that separates granita from sorbet or slushies.
Hard to Scrape: If your granita freezes too solid, let it sit at room temperature for 5–10 minutes before scraping with a fork.
Prep Ahead:

One of the best things about granita—besides how refreshing it is—is how easy it is to make ahead of time. If you’re planning a summer gathering or just want to treat yourself throughout the week, you can prep your granita the day before and store it in the freezer. I love making a batch in the evening, letting it freeze overnight, and giving it a quick scrape before serving the next day. It holds up beautifully for several days—just give it a few minutes at room temperature to soften slightly, then fluff it back up with a fork. Whether you’re hosting guests or looking for a no-stress dessert, having granita ready to go is a total summer win.

Varieties of Granita:

One of the most exciting things about granita is how endlessly customizable it is. While the traditional lemon granita is bright, tangy, and iconic in Sicily, there’s a whole world of flavors to try. Here are some of the most popular and delicious varieties.

Lemon Granita
The classic Sicilian favorite—zesty, refreshing, and perfect for cleansing the palate. Made with fresh lemon juice and a touch of sugar.

Coffee Granita
Bold and energizing, this version is made with strong brewed coffee. It’s often served with whipped cream for an authentic Italian treat.

Strawberry Granita
Sweet, vibrant, and bursting with real berry flavor. A great choice for kids and adults alike.

Watermelon Granita
Light and hydrating, watermelon granita is ultra-refreshing and ideal for the hottest days.

Mango Granita
Smooth and tropical, mango granita offers a naturally sweet flavor that pairs well with lime or chili for a twist.

Almond Granita
Creamy and nutty with a subtle sweetness. Often enjoyed in Sicily with a warm brioche bun for breakfast.

Mint or Basil Granita
Herbal and refreshing, these are great palate cleansers and work well after a rich meal.

Boozy Granita
Add a splash of liqueur like limoncello, Prosecco, or Aperol for an adult-only version perfect for summer parties.

Serving Granita:

Honestly, whether you’re having friends over or just savoring a quiet moment on a sunny afternoon, granita really feels like a little celebration every time. Isn’t that just the best?

Granita isn’t just for kids or casual desserts—it also makes the perfect base for refreshing adult indulgence. When I’m entertaining or just want something a little more festive, I love adding a splash of booze to my granita. A bit of limoncello stirred into lemon granita adds a citrusy kick with a smooth finish. For something bubbly, try topping fruit-based granita (like strawberry or peach) with a generous pour of Prosecco or rosé—instant granita cocktail! If you’re a fan of bold flavors, coffee granita with a shot of Kahlúa or Baileys is a total game-changer, especially when served with whipped cream. The alcohol not only boosts flavor but also helps keep the granita softer in texture. Whether you’re hosting brunch, happy hour, or just treating yourself, boozy granita is the ultimate summer vibe in a glass.

Storage

One of the best things about granita is that it stores beautifully, making it a perfect make-ahead dessert. After your granita is fully frozen and fluffed, simply transfer it to an airtight container and pop it back in the freezer. It will keep well for up to one week—any longer and the texture may become too icy or compact. To serve again, just let it sit at room temperature for 5–10 minutes, then scrape with a fork to bring back that signature light, flaky texture. I like to re-fluff the whole batch before guests arrive so it’s ready to go at a moment’s notice.

Tip: avoid storing granita in deep containers, it’s easier to scrape and serve from a wide, shallow one.