Iced coffee granita is a refreshing summer alternative to hot cappuccino, widely enjoyed in Sicily and Calabria. This icy coffee treat features layers of whipped cream at the bottom and top of the glass, which blend wonderfully with the crunchy granita. It's typically served with a cornetto or brioche, making it a popular choice for a cool, invigorating breakfast or snack during the hot summer days.
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In Italy, it's common to make a big batch of fresh espresso and store it in the fridge, perfect for enjoying a refreshing iced coffee on a hot day.
If you have an ice cream maker, you can use your leftover espresso to easily make coffee granita.
This icy treat is a favorite during the summer, often served for breakfast or as a snack.
It's typically topped with whipped cream and enjoyed with a brioche for dipping.
Coffee granita is just one popular flavor; almond, strawberry, and lemon granita are other traditional varieties that people love.
Due to the popularity of granita, many are now experimenting with even more fruit juice flavors, expanding the range of this delightful, frosty elegant dessert.
For more cold summer treats you can find: Italian gelato, Italian coffee cream.
Ingredients
Here’s the list of ingredients:
- Espresso: Use only strong espresso; regular coffee is too mild and will result in a watery taste. Ensure the espresso has cooled to room temperature before proceeding.
- Sugar: Add sugar to the espresso to sweeten it before freezing. Adjust the amount according to your taste. This sugar will also help create a smoother texture in the granita as it freezes. Additionally, you'll need extra sugar for whipping the cream, ensuring it is sweet and stable.
- Heavy Cream: Choose heavy cream with at least 30% fat content. This will be whipped with some sugar and used to layer at the bottom and top of the granita, creating a luxurious, creamy texture.
Measurements are in the recipe card.
Step-by-step instructions with images
- Add the sugar to the warm espresso, stirring until it completely melts and combines.
- Allow the espresso to cool to room temperature, then transfer it to the fridge to chill thoroughly.
- Pour the cold espresso into an ice cream machine and churn until it forms smooth ice crystals. The sugar helps keep the texture smooth.
- In a separate bowl, use an electric mixer to whip the heavy cream and sugar together until soft peaks form.
- Start by placing a spoonful of whipped cream at the bottom of each serving glass.
- Scoop a few tablespoons of the coffee granita.
- Finish by topping the granita with an additional layer of whipped cream.
- Enjoy the granita right away while it's fresh and cold.
How to serve it
Serve the Coffee Granita in chilled clear glasses, each layered with whipped cream and granita as previously instructed.
Accompany it with a fresh brioche or cornetto, perfect for dipping into the creamy layers.
When enjoying the granita, use a spoon to scoop up both the icy granita and the soft whipped cream, ensuring each bite offers a delightful contrast of textures.
This combination is ideal for a refreshing late summer breakfast, providing a cool and indulgent start before a day spent at the beach.
Top tips
Here are some top tips to ensure the best results when making Coffee Granita:
- Always use espresso coffee rather than regular coffee, as regular coffee is too watery and lacks the intense flavor needed for a rich granita.
- For the best quality espresso, opt for Illy Caffè, which is ideal for brewing in a moka pot or an espresso machine. Avoid using instant espresso as it doesn't provide the depth or quality required for this dessert.
- Ensure the heavy cream is cold before whipping. Cold cream whips better and faster, achieving a better volume and consistency for layering with your granita.
For more cold delights
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Easy Italian Coffee Granita With Leftover Espresso
Ingredients (Commissions Earned)
- 1 cup Espresso coffee
- 4 tablespoon caster sugar
Whipped cream
- 1 cup heavy cream
- 2 tablespoon caster sugar
Equipment (Commissions Earned)
Instructions
Coffee granita
- Add the sugar to the warm espresso, stirring until it completely melts and combines.1 cup Espresso coffee, 4 tablespoon caster sugar
- Allow the espresso to cool to room temperature, then transfer it to the fridge to chill thoroughly.
- Pour the cold espresso into an ice cream machine and churn until it forms smooth ice crystals. The sugar helps keep the texture smooth.
Whipped cream
- In a separate bowl, use an electric mixer to whip the heavy cream and sugar together until soft peaks form.1 cup heavy cream, 2 tablespoon caster sugar
Serving
- Start by placing a spoonful of whipped cream at the bottom of each serving glass.
- Scoop a few tablespoons of the coffee granita.
- Finish by topping the granita with an additional layer of whipped cream.
- Enjoy the granita right away while it's fresh and cold.
Video
Notes
- Always use espresso coffee rather than regular coffee, as regular coffee is too watery and lacks the intense flavor needed for a rich granita.
- For the best quality espresso, opt for Illy Caffè, which is ideal for brewing in a moka pot or an espresso machine. Avoid using instant espresso as it doesn't provide the depth or quality required for this dessert.
- Ensure the heavy cream is cold before whipping. Cold cream whips better and faster, achieving a better volume and consistency for layering with your granita.
Nutrition
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