Advertisements

Coconut Granita Sicilian Style

IMG_1309

Granita is a traditional semi-frozen Italian dessert from the ravishing Island of Sicily. The Sicilian granita is usually prepared with water, sugar, fruit juice ( lemon, orange, mandarin ) or other ingredients such as almonds, pistachios, coffee, cocoa, coconut or jasmine. It is traditionally served in a transparent glass and accompanied by the typical brioche col tuppo, an oval-shaped bread topped with a hemispherical ball (tuppo). During the Arab rule in Sicily, the Arabs introduced on the Island the ancestor of the granita : the sherbet, an iced drink flavored with fruit juice or rose water. Afterwards the Sicilians developed the sherbet recipe collecting the snow on Mount Etna, Mountains Peloritani, Iblei and Nebrodi on the nivieri, (stone buildings erected over natural or artificial caves) and using the collected ice covered with fruit syrups or flowers as a refreshing treat during the Summer. Since 2012, in the beautiful city of Acireale (Sicily), takes place the Nivarata a festival dedicated to “the rite of Granita Siciliana”. This festival has been named after the Nivaroli, the people that in the past were in charge of collecting the snow.

I gave to my homemade granita a delicate coconut flavor using the organic, non-GMO verified coconuts, So Delicious Original Coconut Milk.This granita is absolutely easy to make, delicious, refreshing and dairy free.

I’m happy to announce that with this recipe I just entered the Snackable Recipe Contest hosted by GoDairyFree.org and sponsored by So Delicious Dairy Free 

http://www.godairyfree.org/news/snackable-recipe-contest

https://www.facebook.com/sodeliciousdairyfree

Screen Shot 2015-08-24 at 11.28.39 AM

Wish me luck and enjoy the Summer!

IMG_1269

IMG_1282

IMG_1298

Photo by Ale Gambini – BreadLoveAndDreams.com

INGREDIENTS

1 cup caster sugar

1  1.4 cups spring water

2 cups So Delicious Coconut Milk Original

2 teaspoons rose water

chopped pistachios, for garnish

DIRECTIONS

In a medium sauce pan, put the water and the sugar and cook at low heat until the sugar dissolves. Allow to cool completely.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water. Stir well.

Pour the mixture into an ice cream maker and churn for about 20 minutes.

Serve right away in transparent glasses, sprinkled with chopped pistachios on top.

Advertisements

Tagged: , , , , , , , , , , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s