Sicilian Strawberry Granita. Traditional and Bimby recipe.
It is the first of the granitas that heralds the beautiful season. In fact, here in Sicily we can already harvest them nice and ripe in April.
Served with whipped cream made strictly from milk and not vegetable, and the inevitable brioche col tuppo , it will be perfect to welcome the arrival of summer.
The true strawberry granita should be made with wild strawberries, but if you can’t find them, you can opt for slightly larger strawberries, as long as they are ripe.
thought for you:
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Spring, Summer
- Energy 165.06 (Kcal)
- Carbohydrates 41.40 (g) of which sugars 39.95 (g)
- Proteins 1.12 (g)
- Fat 0.21 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.66 (g)
- Sodium 35.02 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s go shopping
- 18 oz wild strawberries (or strawberries or other fruit as desired)
- 0.85 cups water
- 2/3 cups sugar (or 5 tbsp sugar substitute)
- 1/2 lemon juice
- 1/2 orange juice
- 1 packet vanillin
- 1/2 cup powdered sugar
Sicilian Strawberry Granita with Whipped Cream
Tools
what we need to prepare the
- 1 Pot
- 1 Blender
- 1 Electric Whisk
- 1 Fork
- 1 Container with 1 L lid
Steps
Sicilian Strawberry Granita with Whipped Cream
Prepare the sugar syrup
Pour the water into a small pot, add the granulated sugar or the sweetener, and stir until the sugar dissolves, making the water turn white.
Now put the pot on a low heat, and stir until it starts to boil, then turn off the heat, but continue stirring until the syrup cools down and then let it cool aside.
In the meantime, deal with the strawberries, which you will need to wash under cold running water and remove the stems. Let them drain and then transfer them to the blender, add the juice of half a lemon and half an orange, and start blending.
Gradually add the sugar syrup which must be very cold and continue blending until the mixture is smooth and homogeneous.
Pour the obtained mixture into a wide and shallow container, and place it in the freezer for one hour.
After an hour, take the container, remove the lid, and stir with a fork. You need to break the ice lumps. Put the container back in the freezer for 30 minutes, and repeat this process 3-4 more times.
A moment before serving the granita, if you wish, you can prepare the whipped cream, which should be in the freezer for at least 30 minutes before whipping.
When you want to serve the Sicilian granita, take the container, and you will see that it is frozen again. Leave it at room temperature for 20 or 30 minutes then break the ice with the tines of a fork, and always stir.
If instead, you have a powerful blender, you can transfer the mixture into it and blend it. Now whip the cream with the powdered sugar and the vanillin, using the electric whisks.
Now you can serve the Sicilian strawberry granita with whipped cream… with the brioche col tuppo.
Here are the brioche col tuppo click here to see how I make them.
Take the water and put it in the ice tray until it solidifies.
If you also want the whipped cream, put it in the freezer for at least 30 minutes,
Then proceed to whip it together with the powdered sugar and the vanillin, inserting the butterfly at speed 3.5, checking from the hole until it is whipped. Please turn off the Bimby immediately, otherwise it will turn into butter.
Now transfer the whipped cream into a bowl and place it in the fridge. Wash and dry the bowl and proceed with the granita.
Put the sugar in the bowl and pulverize with the Turbo Function for a few seconds.
Add the strawberries and ice cubes. Blend everything for 1 minute at speed 10, and until you achieve the desired consistency.
Now you can serve the Sicilian strawberry granita with whipped cream, with the inevitable brioche col tuppo.
Sicilian Strawberry Granita with Whipped Cream
Sicilian Strawberry Granita with Whipped Cream can be stored in the freezer for up to 3 months.
When you want to serve it, just keep it at room temperature so it softens, and with a fork, make it creamy again.
