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<\/div>\n<\/div>\n<\/div>\nWhen our family went to Sicily years ago, we were thrilled to discover the region\u2019s traditional breakfast: granita spooned onto a brioche or, if we we were feeling it, granita spooned onto a brioche with whipped cream<\/em>.<\/p>\n As Renato Poliafito writes in Dolci!<\/a>, his delightful new cookbook of Italian sweets, \u201cWhen the Sicilian sun is ablaze\u2026starting your day with a fresh brioche bun and a flavored granita, meant to be spooned in icy piles over the bread, isn\u2019t so much idyllic as it is necessary.\u201d<\/p>\n Renato, owner of the popular Brooklyn caf\u00e9 Ciao, Gloria<\/a>, also points out that granita, a semi-frozen \u201cspoon dessert,\u201d couldn\u2019t be easier to make. It calls for\u00a0fruit, water, sugar \u2014 and maybe a subtle flavoring, like an herb \u2014 plus a few hours of hands-off time. If you are looking for a way to optimize peak-season fruit, or salvage fruit that is on its last legs, granita is your move. And not just for breakfast. I made Renato\u2019s Blackberry-Sage granita (recipe below) over the weekend and spooned it into ice cream bowls for an after-dinner treat.<\/p>\n Dolci!<\/a> is gorgeous and jam-packed with classic (and classic with a twist) Italian and Italian-American baked desserts, \u201cthe shared traditions of nonnas from Bensonhurst to Bologna.\u201d Next up: Italian Ricotta Cheesecake. Or maybe that Aperol Spritz Cake? Or Tartuffe, or Pannettone Bread Pudding\u2026or or or\u2026<\/p>\n Blackberry and Sage Granita<\/strong> 12 ounces (340 grams) blackberries In a blender, combine the blackberries, sugar, sage, and 1 1\/2 cups (340 grams) water. Blend on high until smooth. Set a fine-mesh sieve over and 8-by-8-inch (20 by 20 cm) baking pan and pour the mixture through. Press on the solids with a rubber spatula to release any remaining liquid, then discard the solids.<\/p>\n Press plastic wrap on the surface of the mixture and freeze until icy, about 2 hours.<\/p>\n Use a fork to scrape into a loose mixture, then freeze for another 2 hours before scraping again. Repeat the process one more time to create a granita with small icy pieces. Keep frozen until ready to serve.<\/p>\n That\u2019s it! Thank you, Rentao<\/a>.<\/strong><\/p>\n P.S. Caramelized bananas with ice cream<\/a> and a vanilla ice cream taste test<\/a>.<\/p>\n![\"best](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2024\/06\/IMG_8148-scaled.jpeg\")
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From Dolci! American Baking with an Italian Accent<\/a> by Renato Poliafito<\/p>\n
1\/2 cup (100 grams) granulated sugar
1\/4 cup (4 grams) fresh sage leaves<\/p>\n