|Place of origin||Italy|
|Main ingredients||Water, fruit (concentrate, juice or purée)|
Italian ice is a frozen or semi-frozen sweetened treat made with fruit (often from concentrates, juices, or purées) or other natural or artificial food flavorings. Italian ice is similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients. It is derived from the Sicilian granita, a related dessert which was brought by Italian immigrants to the United States. Common flavors include lemon, cherry, orange, watermelon, blue raspberry, mango, strawberry, and blackberry, with numerous other flavors available.
Finely granulated flavored ice is known as water ice in Philadelphia and the Philadelphia metropolitan area (i.e. the Delaware Valley and South Jersey). Like Italian ice, water ice is similarly derived from granita brought to Philadelphia by Italian immigrants. Though largely synonymous with Italian ice, Philadelphia area “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."
- Cornetto, the Italian ice cream cone
- Gelato, the Italian style of ice cream
- Granita, a Sicilian preparation made of partially frozen water, flavorings, and sometimes sugar
- Shaved ice, a class of related but distinct desserts
|Wikibooks has a book on the topic of: Cookbook:Italian Ice|
- U.S. Food and Drug Administration, CFR - Code of Federal Regulations Title 21. Accessed 9 June 2011.
- "What's in the Ice Cream Aisle?". International Dairy Foods Association. Retrieved 2016-10-20.
- Bienenstock, David (August 20, 2015). "The Best Italian Ice Is Frozen in Time". Munchies. Vice Media. Retrieved 2016-07-23.
- Von Bergen, Jane M. "What water ice teaches us about the world". Philly.com. Retrieved 14 July 2016.
- "Foods of Minimal Nutritional Value". www.fns.usda.gov. Appendix B of 7 CFR Part 210. Food and Nutrition Service, United States Department of Agriculture. 13 September 2013. Retrieved 2017-08-04.
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