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Ice Creams

The colours and aromas of Sal De Riso, deftly mixed with creativity become cool ice creams that can be served in the skins or shells of the original fruit. The traditional granita of Grandfather Antonio is not to be missed.

His recipe hasn’t changed in over 60 years, says Papà Antonio. “ 400 grammes of sugar, 400 grammes of lemon juice and 2.5 litres of iced water. But the secret is in the zest of the Amalfi lemons, pungent with spirit and essential oils, which no other lemon has. Then, with a piece of glass, the zest was scraped away and added to the ingredients. The infusion was then put into the ice box. They used to day “ Let’s go to Lillina’s to have a granita. Word soon spread, and pretty soon and the same thing was said from Positano to Vietri.

S. De Riso, “Dolci del sole”, ed. Rizzoli 2008, p.66