Sicilian granita

The origins of granita are traced back to Arab rule in Sicily (827-1091), with sherbet, a fruit-flavored iced drink.

Since the Middle Ages there had existed in Sicily the figure of the ?nivaroli? who were responsible for collecting the snow that fell on the mountains in winter to store it in the neviere. The snow was covered with ferns and earth, pressed until it became ice, and, when summer arrived, transported to coastal areas for the preparation of rattata.

It was customary, especially for wealthier families, to buy blocks of ice from the nivaroli and store them in private nivieras so that they would have their own supply during the summer.

The ice mass was grated and used for the preparation of sorbets and ice cream. Initially lemon juice and honey were added to give it a taste, and over time other fruit syrups were added until they reached the richness of flavors of today (almond, coffee, strawberry, mulberry, pistachio, etc.).

Around the 16th century the preparation of sherbet had improvements; sea salt was added to the ice as an expedient for refrigeration. The harvested snow then went from being an ingredient to a real refrigerant. The ?well? was born, a wooden vat with a zinc bucket inside that was turned with a crank.

The cavity between the vat and the sump was filled with the mixture of salt and snow, enclosed by a suitably pressed jute sack. The resulting mixture froze the contents of the well, and the rotary motion of the paddles inside prevented the formation of ice crystals that were too large, so as to ensure the typical consistency of Sicilian granita.

During the 20th century, snow was replaced with water and honey with sugar, and the manual well cooled by ice (or snow) and salt, thanks to cold technology (mantecatore), was replaced by the ice cream maker, making it possible to produce that unmistakable creamy mixture, free of air and rich in flavor, which, thanks to its peculiar characteristics, is known and boasted in the world under the name of ?Granita Siciliana?