12 Granita Recipes for a Refreshing Frozen Treat

On the spectrum of frozen desserts, Sicilian-born granitas fall smack between sorbet and shaved ice. Ingredient-wise, they contain not much more than fruit, sugar, and water — though they can certainly be made with cocoa, coffee, or nuts instead of fruit. Unlike sorbet, granitas are not churned in an ice cream maker, so they’re not as dense and don’t hold a scooped shape. Rather, they’re scraped for a lighter, flakier texture; in Sicily, the coarseness of the ice varies by region. This collection of granita recipes serves up that icy deliciousness in all kinds of ways, from an almond granita with a brioche roll for a whimsical, refreshing breakfast to a vibrant strawberry granita topped with honey-sweetened dessert pesto.

Granita di Mandorla con Panna Sotto e Sopra (Almond Granita with Whipped Cream “Top and Bottom”)

Cedric Angeles

Layer almond granita with luscious panna (vanilla-sweetened cream) for a sweet, nutty, toasty, and creamy breakfast or dessert, Sicilian-style.

Labneh Panna Cotta with Orange Blossom Granita

Tara Donne

Pair smooth and creamy panna cotta with a lightly floral, lightly sweet granita for an icy, cool dessert. Start with a base of tangy, tart apricot jam and finish with a toasted baguette crumble garnish.

Strawberry Granita with Sweet Pesto

Victor Protasio

In his refreshing summer dessert, Chef Lachlan Mackinnon-Patterson pairs a subtly tangy berry granita with honey-sweetened pesto. The sweeter and juicier the berries, the most flavorful granita.

Espresso Granita with Whipped Cream

The mild sweetness of whipped cream can balance the strong espresso in this chilled dessert with tips from the Food & Wine Test Kitchen.

Grapefruit Granité with Mangoes and White Rum Mojito

Chef Jacques Pépin freezes his granité in a block until it’s firm, then softens it in the fridge until it’s slightly slushy before scooping it into bowls. He riffs on the mojito for his light, tropical sauce.

Spicy Pineapple Granita

Padma Lakshmi spikes this cold, fruity pineapple granita with cayenne and pulses it in the food processor just before serving.

Concord Grape Granita

This icy dessert gets its sweet, tangy taste from Concord grape juice; to make it, you’ll only need the juice plus sugar and water. Allow about four hours for the granita to freeze to the right consistency.

Strawberry-Champagne Granita

Chef Andrew Zimmern blends fresh strawberries with sparkling wine for a bright, cooling granita.

White Grapefruit and Star Anise Granita

Tangier than the traditional pink, white grapefruits make this granita an especially good palate cleanser.

Citrus Granita and Orange Mousse Parfaits

Chef Jimmy Bradley says this light, citrusy mousse layered with orange granita and chopped almonds is more refreshing than a hot fudge sundae.

Poached Rhubarb with Melon Granita

Chef Michael Solomonov says makes his granita with rose-scented rhubarb and honeydew melon, topping the treat with creamy labneh and crunchy candied pistachios.