During our trip to Sicily, we discovered the joy of having granita for breakfast, served on a brioche either plain or with a dollop of whipped cream.
In his charming cookbook Dolci!, Renato Poliafito describes the experience of savoring a fresh brioche bun with flavored granita under the blazing Sicilian sun as not just idyllic but essential.
Renato, the owner of Ciao, Gloria café in Brooklyn, emphasizes how simple it is to make granita, a semi-frozen spoon dessert that requires only fruit, water, sugar, and possibly a hint of herb for flavor. Perfect for using up peak-season fruit or salvaging overripe fruit, granita can be enjoyed beyond breakfast. I recently tried Renato’s Blackberry-Sage granita and served it as a delightful post-dinner treat.
Dolci! showcases an array of classic and innovative Italian and Italian-American baked desserts, celebrating the culinary traditions passed down from grandmothers in both Bensonhurst and Bologna. Whether it’s Italian Ricotta Cheesecake, Aperol Spritz Cake, Tartuffe, or Pannettone Bread Pudding, the possibilities are endless.
Blackberry and Sage Granita
From Dolci! American Baking with an Italian Accent by Renato Poliafito
Ingredients:
12 ounces (340 grams) blackberries
1/2 cup (100 grams) granulated sugar
1/4 cup (4 grams) fresh sage leaves
Instructions:
In a blender, combine blackberries, sugar, sage, and water. Blend until smooth, then strain the mixture into a baking pan. Freeze until icy, then scrape with a fork to create a granita. Freeze again and repeat the scraping process to achieve a fine texture. Serve when ready!
Enjoy this refreshing treat! Thank you, Renato.
P.S. Check out more delectable recipes like caramelized bananas with ice cream and a vanilla ice cream taste test.
