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Espresso Granita

This granita is a favorite in Italy, where they top it with what seems like an unspeakable amount of whipped cream, which I see many Americans scraping off just after they walk out the door—to the shock of passing Italians. You don’t need to heap it on quite as high, but a dollop of Whipped Cream (page 170) is always a welcome, and sometimes necessary, counterpoint to the strong coffee.

Recipe information

  • Yield

    makes about 1 quart (1 liter)

Ingredients

4 cups (1 liter) warm espresso or very strongly brewed, top-quality coffee
1 1/2 cups (300 g) sugar

Preparation

  1. Mix the warm espresso with the sugar until the sugar is dissolved. Freeze according to the instructions for freezing granita on page 145.

The Perfect Scoop
TagsGranitaFrozen DessertDessertEspressoCoffeeBeveragesItalianEuropeanSnackDairy FreeGluten FreeNut FreeVegetarianVeganEasy5 Ingredients or FewerCookbooks
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