Cool down with Mulberry Granita, a classic Sicilian frozen dessert made with fresh mulberries, lemon juice, and sugar. Light, fruity, and refreshing, it’s the perfect way to enjoy summer.
Buon giorno! Mulberry Granita, or Granita di Gelsi in Italian, is one of those classic Sicilian treats that make summer mornings unforgettable.
A Taste of Summer in Sicily
This refreshing frozen dessert is a favourite all over Sicily, often eaten for breakfast when the weather gets warm. People sit at outdoor cafés, enjoying their granita while the town slowly wakes up.
I still remember tasting mine in Trapani in a small café in the old town. The flavour was sweet, tangy, and perfectly cold. It became one of those summer traditions I always looked forward to.
Granite come in many flavours, like my Strawberry Granita or Coffee Granita. In Sicily, they are often served with whipped cream and a soft brioche bun. It might sound like a strange combination, but it’s a real classic.
Mulberry Granita is my dad’s favourite, though I can never resist anything with coffee. This one has a bright, fruity taste and feels so refreshing on a hot day.
Why Everyone Enjoys This Italian Frozen Treat
- Fresh mulberries add rich colour and a natural sweetness that reminds you of summer.
- A slice of brioche on the side turns it into a real Sicilian breakfast.
- This easy mulberry recipe needs only a few simple ingredients found in most kitchens.
Key Ingredients for Mulberry Granita
Mulberries
Fresh mulberries give the granita its stunning deep purple colour and sweet, slightly tart flavour. I like using ripe ones for a more intense taste and smoother texture once blended.
Sugar
Sugar sweetens the fruit and also helps create the right icy consistency. The syrup gives body to the granita and keeps it from freezing into a solid block.
Lemon Juice
Fresh lemon juice lifts the flavour and keeps the colour bright. It balances the sweetness and makes the granita refreshing.
Find the complete list with measurements in the recipe card below.
How to Make Mulberry Granita
Step 1: Mix the water and sugar in a saucepan and heat until the sugar dissolves. Chill.
Step 2: Blend the mulberries with the lemon juice until smooth, then mix with the chilled sugar syrup.
Step 3: Strain the mixture through a fine sieve to remove seeds and pulp.
Step 4: Transfer to a container, cover, and freeze for 2 hours.
Step 5: Scrape with a fork and freeze again. Repeat until you get a sorbet-like consistency.
Step 6: Serve immediately with some whipped cream.
Using an Ice Cream Maker
OPTIONAL: If you prefer, you can churn the mixture (prepared in Steps 1 to 5) in the ice cream maker for 20 to 30 minutes until it reaches a sorbet-like consistency. This method is quicker and gives a smoother texture. Spoon into bowls and top with whipped cream before serving.
Frequently Asked Questions
Yes, you can. Let them thaw completely and drain excess liquid before blending. Frozen mulberries work well and keep the colour and flavour vibrant.
Absolutely! Follow the traditional process by freezing, scraping, and refreezing every few hours to get true Sicilian consistency.
Don’t skip the scraping step. Each time you scrape, you create small ice crystals that make the granita light and slushy instead of solid.
Serve Mulberry Granita with Sicilian brioche for a traditional twist, or enjoy it with shortbread, sponge cake, or a drizzle of Limoncello for added flavour.
Extra Help from the Kitchen
Taste the Syrup Before Chilling – Adjust the sweetness while it’s still warm, as cold temperatures make desserts taste less sweet.
Stir the Mixture Once Before Scraping – Give the granita a quick stir after the first freeze. It helps distribute any syrup that settled at the bottom and keeps the texture even.
Blend in Short Pulses – Over-blending can crush the seeds too much and change the texture. Short bursts keep the purée smooth without bitterness.
Cover Tightly Before Freezing – A sealed container prevents the granita from absorbing other freezer smells and keeps its flavour clean.
Use Chilled Ingredients – Starting with cold fruit purée and syrup helps the granita set faster and develop smaller ice crystals, giving a finer, smoother texture once frozen.
Variations and Twists
Make a Lemon Granita – Replace mulberries with freshly squeezed lemon juice for a sharp and classic version. This is the most traditional granita across Sicily and a favourite in coastal cafés during the summer.
Try a Coffee Granita – Use strong espresso instead of fruit for a rich, bittersweet flavour. Serve it with whipped cream for the traditional Palermo-style breakfast that locals enjoy all year round.
Add a Touch of Limoncello – Stir a spoonful of Limoncello into the syrup before freezing for a grown-up citrus twist. It adds a hint of warmth and is perfect for serving after dinner.
Blend Mulberries and Strawberries – Combine the two fruits for a gentler sweetness and a bright pink colour. This mix works well when both fruits are in season and makes the granita even more refreshing.
Storage and Shelf Life
Store the granita in a freezer-safe container with a tight-fitting lid to keep its flavour fresh. It stays good for up to 7 days in the freezer. Before serving, leave it at room temperature for about 5 minutes, then scrape with a fork to bring back the light, icy texture.
Granita can be kept for up to 2 weeks, although the texture may turn a little firmer. Scraping again before serving helps restore its smooth consistency. Use a shallow container for freezing, as thinner layers set evenly and are easier to serve.
Sweet Treats with Berries
Mulberry Granita
Cool down with Mulberry Granita, a classic Sicilian frozen dessert made with fresh mulberries, lemon juice, and sugar. Light, fruity, and refreshing, it’s the perfect way to enjoy summer.
Ingredients
- 600 gms – 1⅓ lbs mulberries – washed and hulled
- 350 ml – 1½ cups water
- 300 gms – 1½ cups sugar
- Juice from 1 lemon
- Whipped cream – to serve
Instructions
-
Mix the water and sugar in a saucepan and heat until the sugar dissolves. Chill.
-
Blend the mulberries with the lemon juice until smooth, then mix with the chilled sugar syrup.
-
Strain the mixture through a fine sieve to remove seeds and pulp.
-
Transfer to a container, cover, and freeze for 2 hours.
-
Scrape with a fork and freeze again. Repeat until you get a sorbet-like consistency.
-
Serve immediately with some whipped cream.
Using an Ice Cream Maker
-
OPTIONAL: If you prefer, you can churn the mixture (prepared in Steps 1 to 5) in the ice cream maker for 20 to 30 minutes until it reaches a sorbet-like consistency. This method is quicker and gives a smoother texture. Spoon into bowls and top with whipped cream before serving.
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