A Journey to Sicily: The Origins of Granita and Sorbetto

... nothing says “Sicilian summer” quite like a chilled glass of granita.

Granita — that crystalline, melt-in-your-mouth dessert — has ancient roots. Its origins date back to the Arab rule in Sicily (9th–11th century), when ice was brought down from Mount Etna and preserved in snow pits. The Arabs introduced the technique of mixing this ice with sugar and fruit syrups, laying the groundwork for what would become granita.

Over the centuries, Sicilian artisans refined the recipe. Granita evolved, becoming smoother in texture and more varied in flavor. From lemon to almond, mulberry to coffee, each flavor tells a story of local traditions and seasonal abundance.

And then there’s sorbetto — often confused with granita, but creamier and silkier. Sorbetto traces its name to the Arabic word “sharbat” and spread through Europe thanks to Sicilian ice-makers who exported their know-how and passion far beyond the island’s shores.

Today, enjoying granita or sorbetto isn’t just about refreshment — it’s about culture, memory, and the magic of a Mediterranean summer