Granita is Sicily’s answer to the heat. It’s a coarse, crystalline frozen dessert made from little more than water, sugar, and whatever the island grows best: almonds, lemons, blood oranges, pistachios, mulberries. Unlike gelato, it has no fat, no dairy, no air churned in. Just pure flavor frozen slowly and scraped repeatedly until it reaches […]

Continue Reading »

Cremolada is a Peruvian frozen street sweet made from fresh fruit pulp, water, and sugar — mixed and frozen without churning, which produces a coarser, icier texture than sorbet and a more concentrated fruit flavor than commercially processed frozen desserts. The absence of churning is the defining technical difference from sorbet. Sorbet incorporates air during […]

Continue Reading »