When our family went to Sicily a few years ago, we were delighted to discover the region’s traditional breakfast: scooping granita onto a brioche or, if we’re feeling it, scooping granita onto on brioche whipped cream.
As Renato Poliafito writes in his delightful new Italian sweet cookbook, Dolci!, “When the sun shines in Sicily… serve it with fresh brioche bread and Starting the day with spiced granita and spooning ice cubes over bread isn’t so much idyllic as it is necessary. “
Renato, owner of Ciao, Gloria, a popular cafe in Brooklyn, also pointed out that granita, a semi-frozen “spoon dessert”, couldn’t be easier to make. It calls for fruit, water, sugar—and maybe some subtle flavoring like vanilla—plus a few hours of hands-off time. If you’re looking for a way to optimize peak-season fruit, or save a fruit that’s on the brink of extinction, Granita is the answer. And it’s not just breakfast. Over the weekend I made Renato’s Blackberry Sage Granita (recipe below) and scooped it into ice cream bowls as an after-dinner treat.
Dorchi! Gorgeous and packed with classic (and classic yet different) Italian and Italian-American baked desserts, “a shared tradition from Bensonhurst to the nonas of Bologna.” Next up: Ricotta Cheese cake. Or maybe an Aperol Sprite cake? Or Tartuffe, or Pannettone bread pudding…or or or…
Blackberry and Sage Granita
From Dolce! American Baking with an Italian Accent by Renato Poliafito
12 ounces (340 g) blackberries
1/2 cup (100 g) granulated sugar
4 grams (1/4 cup) fresh sage leaves
In a blender, combine blackberries, sugar, sage, and 1 1/2 cups (340 g) water. Blend on high speed until smooth. Place a fine-mesh sieve over an 8 x 8-inch (20 x 20 cm) baking pan and pour the mixture into it. Press the solids with a rubber spatula to release any remaining liquid, then discard the solids.
Press plastic wrap onto the surface of the mixture and freeze until frozen, about 2 hours.
Scrape into a loose mixture with a fork, then freeze for another 2 hours before scraping again. Repeat the process one more time to create a granita with small ice cubes. Keep frozen until ready to serve.
That’s it! Thank you, Ren Tao.
PS Caramel Banana Ice Cream and Vanilla Ice Cream Flavor Test.
