Granita, the classic cold dessert of Sicilian cuisine, is made this time with ripe apricots. The ice crystals obtained by scraping the frozen mixture with a fork offer a light, refreshing texture. Served on its own on hot summer days.
Cut the apricots in half and remove the pits, then simmer in a little water in a pot for a few minutes until softened.
Blend the boiled apricots together with 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; scrape with a fork every 30 minutes for the first 2 hours to form ice crystals, then freeze covered for at least 1 hour more.
Right before serving, scrape the granita again with a fork to give it a snow-flake texture, and serve in chilled glasses.
Important: To preserve the granita's rough ice-crystal texture, scrape the mixture with a fork every 30 minutes; do not freeze it all at once and blend it. Note: if the apricots are very ripe, the amount of sugar can be reduced, otherwise the dessert may taste too sweet.
If you boil the apricots without peeling them, the color stays more vivid and the pulp ratio increases; lemon juice preserves freshness and also delays the color from darkening.
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