GRANITA, Sicilian lemon sorbet
Aramco World Jan/Feb 2011, Gail Simmons & Tor Eigeland
The name granita is widely believed to be due to its granular consistency. It can be flavoured with coffee, almond, cinnamon, mulberry or that Arab favorite, jasmine. By far the most popular granita, though, is made with lemons. Saro only uses the best for his recipe - a greenish variety called verdello, one of the citrus varieties introduced by the Arabs and now grown so extensively in Sicily that the lemon has become a symbol of the island. It and other picturesquely named citruses - femminello, monacello, sanguinella - are sold in the markets of each village and town, above all in the street markets of Palermo, the ancient capital of the Sicilian Muslim emirate.
Aramco World Jan/Feb 2011, Gail Simmons & Tor Eigeland
The name granita is widely believed to be due to its granular consistency. It can be flavoured with coffee, almond, cinnamon, mulberry or that Arab favorite, jasmine. By far the most popular granita, though, is made with lemons. Saro only uses the best for his recipe - a greenish variety called verdello, one of the citrus varieties introduced by the Arabs and now grown so extensively in Sicily that the lemon has become a symbol of the island. It and other picturesquely named citruses - femminello, monacello, sanguinella - are sold in the markets of each village and town, above all in the street markets of Palermo, the ancient capital of the Sicilian Muslim emirate.
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