Roman Granita with Syrup

Grattachecca

Aug 9, 2007 Rebecca Ford

Recipe for Grattachecca, traditional Roman Granita with Syrup, from Ices Italia

This recipe for Grattachecca (otherwise known as Roman Granita with Syrup) is taken from Ices Italia (Pavilion, £20- click here to purchase), a lovely new book by food writer Linda Tubby. You can read a review of it here.

During the hot Roman summers small chioschi (kiosks) sell grattachecca – the Roman name for granita. Scraping big blocks of ice with an iron implement called a grattuga, thin shavings are produced, put in cups, covered with flavoured sugar syrups then topped with pieces of iced or fresh fruit and coconut chunks. The most famous of these chioschi is Sora Mirella on the Ponte Cestio in Trastevere – it has been there since 1905. These were the only oases that Rome had before the gelaterias opened on almost every street corner.

Roman Granita with Raspberry and Orange Syrup

Sciroppa di Lamponi (Raspberry Syrup)

• Makes 225 ml/8 fl oz/1 cup:
• 250g/9oz/generous 2 cups raspberries
• 400g/14oz/2 cups sugar
• 125 ml/4 fl oz / ½ cup water
• Juice of 1 lemon
• 2 tbsp rosewater

Method:

1. Put the raspberries, sugar and water in a wide saucepan and dissolve the sugar over a low heat. Increase the heat and bring to the boil, then simmer rapidly for 5 minutes.
2. Add the lemon juice and simmer for a further 8 minutes until the temperature is almost 100°C/212°F, or when the spoon leaves a parting when pulled across the bottom of the pan. Stir occasionally with a wooden spoon to prevent sticking.
3. Put a metal sieve (strainer) over a bowl and push the syrup through with the back of a ladle. Add the rosewater and pour into a bottle or jar, then cool and chill until ready to use.

Sciroppa di Arancia (Orange Syrup)

• Makes 225 ml/8 fl oz/ 1 cup:
• 200 g / 7 0z / 1 cup sugar
• 400 ml / 14 oz / 1 ¾ cups freshly squeezed orange juice (about 4 large oranges)
• Thin rind from one of the oranges (without pith)
• Juice of 1 lemon
• 2 tbsp rosewater

Method:

1. Put the sugar, juice and rind in a wide saucepan and heat gently to dissolve the sugar. Increase the heat and bring to the boil, then simmer rapidly for 5 minutes.
2. Add the lemon juice and simmer for a further 8 minutes until the temperature is almost 105°C/221°F, or the spoon leaves a parting when pulled across the bottom of the pan. Stir occasionally with a wooden spoon to prevent sticking.
3. Put a metal sieve over a bowl and push the syrup through with the back of a ladle. Add the rosewater and pour into a bottle or jar, then cool and chill until ready to use.

To Assemble Granita:

For one glass crush 10 ice cubes in an ice crusher. If you prefer a finer texture, break the cubes up a little, put in a food processor and crush to the desired effect. Pour the syrup over the ice and eat with a spoon.

Note:

Both syrups will keep in the refrigerator for up to two days. If they are too gelatinous to pour (yes, they are that gloopy!) add a tablespoon of water or rosewater to loosen them slightly.

Click here to see Linda Tubby's recipe for Red Rose Sorbet

The copyright of the article Roman Granita with Syrup in Italian Cuisine is owned by Rebecca Ford. Permission to republish Roman Granita with Syrup in print or online must be granted by the author in writing.

Roman Granita

Roman Granita