Granita’s story begins in ancient Sicily, where the island’s abundant sunshine and proximity to snowcapped Mount Etna gave rise to one of the world’s most refreshing treats. Early versions date back to Arab rule in the 9th century, when techniques for sweetened, flavored ice were introduced to the region. Locals would collect snow from the mountains during winter, storing it in stone caves called “neviere,” and later mix it with honey, citrus, or floral essences to create a simple but luxurious dessert. Over time, Sicilian artisans perfected the art of making granita, developing the unique hand-scraping and slow-freezing methods that give granita its signature crystalline texture — lighter and more delicate than sorbet, yet intensely flavorful. Each town and region across Sicily crafted its own variations, featuring local favorites like lemon, almond, pistachio, and coffee. Unlike many frozen desserts, granita became woven into daily life — often enjoyed as a cool, sweet breakfast served with a warm, fluffy brioche, especially during the hot summer months. Today, granita remains a proud symbol of Sicilian heritage, celebrated not just for its refreshing simplicity but for the history, tradition, and artistry found in every spoonful.