It’s easy to say granita, but who would have thought of crushing ice, flavoring it and spreading it?
History has it that the credit goes to the Arabs, at the time of their domination in Sicily, and to their Sherbet, an iced drink flavored with fruit syrups and roses, to which the Sicilians added the snow of Etna, the Peloritani mountains and the Nebrodi, which in the summer was preserved in the niviere, forerunners of modern cold storage. Thus the “Rattata” spread.
The recipe was then perfected in the 16th century. with the invention of the pozzetto, a wooden and zinc bucket, where the snow and fruit juice were mixed with a special crank, to give greater consistency to the mixture
Initially the flavors included only strawberry, lemon and orange, but from the 17th century onwards almond, pistachio, chocolate, mulberry, coffee and many others also arrived, in a constant experimentation that continues today.
Precisely in order not to betray its origins and follow its pioneering vocation, we offer you a new recipe expertly developed for us by chef Stefano Polato. The theme is Granita al Cardamomo al Caffè.
INGREDIENTS FOR 4 GLASSES:
250ml Caffè Manuel very cold
250ml water
100g raw whole cane sugar
2 cardamom pods
AND THEN?
Pour 250 ml of water with the cane sugar into a saucepan, add the cardamom pods and bring to the boil.
Remove from the heat, add the coffee, stir and let cool. Place everything in a glass container and store in the freezer.
Stir every 40 minutes, then immediately place in the freezer. Proceed in this way until you have reached the right consistency.
For this recipe we used Manuel Caffè Equo Organic, a certified BIO and FAIRTRADE blend with a chocolate and dried fruit aroma. You can find it in our online shop.
Mix every 40 minutes, then immediately place in the freezer. Proceed in this way until you have reached the right consistency.
