Sicilian granita has rougher consistency than gelato, is entirely free from air and has a sugar content of about 30%. It is made of water, fruit juices or syrups. On the Siracusa coast, it’s semi-liquid, whereas on the opposite side of the region both its texture and name change: it becomes cremolata.
The typical syrups used to make granita Siciliana or cremolata are reminiscent of the Arab world: jasmine, cinnamon, almond, but especially lemon and coffee.
In Rome, people eat grattachecca. The name comes from the verb grattare, to scratch, and from the noun checca, which was used to indicate a large block of ice. Grattachecca is not really an iced preparation as granita is, because fruit juices or syrups are not mixed into the ice, but added on top of it.
Sorbetto was also born in beautiful Sicily. It has a texture similar to that of gelato, of which it probably is a precursor: it is very fluffy, because air is incorporated in it during preparation, but it’s made with water and flavored with fruit and also liqueurs.
Sgroppino comes from the extreme North of Italy, in the area home to Italy’s very own famous Prosecco. You don’t eat sgroppino, you drink it, and wines, liqueurs and Prosecco are added to shaved ice and fruit. The recipe was already known in the 16th century, when it was served at the tables of the wealthy between courses.
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