Italian ice is a semi-frozen dessert made from sugar, water, and flavorings. It originated from the Italian dessert granita which was brought to Sicily. In Philadelphia, Italian ice is referred to as "water ice". Water ice has a finer, silkier texture compared to snow cones because the flavoring is added before the freezing process. This allows the flavor to evenly coat all of the ice.
The lack of gluten, fat and cholesterol makes water ice a healthier dessert choice compared to ice cream. It is suitable for people with restrictive diets.
Italian ice was brought over to Philadelphia by Italian immigrants. They called their creation "water ice" which became popular in Philadelphia and surrounding areas.
Understanding Italian Ice
Italian ice, also known as water ice in the Philadelphia area, is derived from granita, a traditional semi-frozen dessert from Sicily, made with sugar, water, and flavorings. The dessert became a staple in the Philadelphia community, where local businesses like Repicci’s Real Italian and Rita’s Italian Ice have popularized it. Unlike granita, American Italian ice typically has a smoother texture, and because of its creamy quality, it is often compared to ice cream or sorbet rather than granita.
Italian ice is not only a delicious and refreshing summer treat but also a dessert that is easy on the stomach and suitable for various dietary restrictions.
Is Italian ice really Italian?
Yes, Italian ice is based on the Italian creation granita.
What is another name for Italian ice?
In the Philadelphia metropolitan area, including South Jersey, it is commonly referred to and sold as water ice.
What is Sicilian ice called?
Sicilian ice is called granita.
The first widespread production of Italian ice in America started in the early 20th century, when Italian immigrants merged their tradition of granita with new refrigeration techniques. One of the first brands to produce it was Pop’s, which started in 1932.