A semi-frozen Italian dessert made with fruit juice, sugar, and water, with a granular texture created by periodic stirring during freezing.
From Italian 'granita,' derived from 'grana' (grain), referring to the granular ice crystals formed during the freezing process; entered English in the 20th century.
Granita is technically not ice cream because you freeze it while stirring constantly, which keeps crystals tiny instead of letting them merge—it's the intentional messiness that creates the perfect texture, opposite of ice cream's smooth creaminess.
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