Product Code Database
Italian ice is a semi-frozen dessert sweetened treat composed of finely granulated ice and fruit concentrates, juices, or purées, or other natural or artificial food flavorings.U.S. Food and Drug Administration, CFR - Code of Federal Regulations Title 21 . Accessed 9 June 2011. Italian ice is derived from Italy granita and is in many ways similar to sorbet and , but differs from American-style sherbet in that it does not contain dairy or egg ingredients. The ingredients in Italian ice are mixed, then whipped during the freezing process similar to the process for making ice cream. As a group, Italian ice comes in a variety of consistencies from crunchy, to smooth, to slushy. In Philadelphia and the Delaware Valley, Italian ice is known as water ice. In Boston and other places in New England, it is known as slush — not to be confused with a slushie, which is a drink.
Italian ice was introduced to the United States by Italian diaspora and is derived from the Sicily granita, a similar and related Italian dessert, with Italian immigrants often selling it in the streets of cities such as New York City and Philadelphia. Traditionally lemon-flavored, popular modern choices include cherry, strawberry, and other fruits and confections.
In Italy, Italian ice or granita seems to have appeared at the same time as ice cream in the second half of the 17th century. Both products use the same technology. Italian ice can be used as a stand-alone refreshment, dessert, or as a palate restorer in a multi-course meal.
Although largely synonymous with Italian ice, water ice has also been described as a specific type of Italian ice originating in Philadelphia, or a "variation on the more broadly-accepted Italian ice".
Water ice is generally sold in the Philadelphia metropolitan area in the late spring and summer months, being one of the most popular frozen sold in the city by virtue of commercial chains such as Rita's Italian Ice.
|
|
