Granita

Granita (pronounced [ɡraˈniːta]; in Italian also granita siciliana [ɡraˈniːta sitʃiˈljaːna]) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available all over Italy in somewhat different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from the one of an ice cream which is creamier, and from the one of a sorbet, which is more compact; this makes granita distinct and unique.