Ice cream and chilled desserts
This classic Sicilian frozen dessert is made with ripe apricots. Scraping the frozen mixture with a fork creates light, refreshing ice crystals. Serve on its own on hot summer days.
Halve the apricots and remove the pits. Simmer them in a saucepan with a little water for a few minutes, until softened.
Blend the cooked apricots with the sugar, water and lemon juice until smooth.
Pour the mixture into a wide, shallow glass dish and spread it out evenly.
Place the dish in the freezer. For the first 2 hours, scrape the mixture with a fork every 30 minutes to form ice crystals, then cover and freeze for at least 1 more hour.
Just before serving, scrape the granita again with a fork to give it a snow-like texture. Serve in chilled glasses.
Important: To keep the granita’s coarse ice-crystal texture, scrape the mixture with a fork every 30 minutes; do not freeze it in one go and then blend it. Caution: If the apricots are very ripe, you can reduce the sugar or the dessert may taste too sweet.
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