The Sicilian breakfast deserves recognition, especially for its unique pairing of granita and brioche. In Palermo and Catania, you’ll find a variety of pastries, but brioche con granita stands out as a quintessentially Sicilian option. The brioche is a fluffy, sweet roll, and it pairs perfectly with the light, icy granita, which is made from water, sugar, and flavours like fruit or nut. This combination elevates breakfast to dessert status, showcasing local ingredients for a truly special experience.
Coffee Granita {Sicilian Recipe}
1 ½ cup water; 1 ½ cup coffee; ½ cup sugar; 1 tablespoon vanilla extract; whipping cream for serving
Brew your coffee stronger than usual, using four tablespoons of ground coffee for 1 ½ cups of water. Let it cool. In a pot, combine water and sugar, and heat over medium-high heat. Once boiling, simmer for 10 minutes, or until the mixture has become syrupy. In a food processor, blend the cooled coffee, syrup, and vanilla essence on high until light and foamy. Transfer to a frost-resistant container and freeze for 1 hour. Stir with a fork to break up lumps, then freeze for an additional hour. Repeat the stirring process two more times. The result should be a creamy, semi-frozen granita with dark and light swirls. Serve in dessert or cappuccino cups, layered with whipped cream on top and at the bottom.
