Easy Italian Coffee Granita With Leftover Espresso

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.

Course Dessert

Cuisine Italian

Diet Vegetarian

Keyword coffee granita, granita di caffe, iced coffee

Prep Time 20

Resting time 1

Total Time 1 20

Servings people

Calories 277kcal

Author Laura Tobin

Equipment

Ingredients

1 cup Espresso coffee
4 tablespoon caster sugar

Whipped cream

1 cup heavy cream
2 tablespoon caster sugar

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