My favorite Italian summer dessert is a classic coffee granita! Whenever I eat it I like to pretend I’m in an Italian bar in a Piazza! Coffee Granita is so easy to make, but many people have different methods. Some make it by freezing coffee in a container and shaking it periodically, some use the fork rake method, some keep the coffee black and I’ve even seen people add milk! This is is a very basic coffee granita that you can absolutely modify and sweeten to your own taste. I almost always have my coffee granita with fresh, barely sweetened whipped cream because whipped cream is always a good idea! Tip: I love to add a spoonful of granita to some cold espresso that I keep in the fridge for a next level iced coffee!
Ingredients
4 Cups Espresso Coffee at room temperature
4 Tbsp Sugar (you can use more or less depending on how sweet you like it. I find that 4 Tbsp isn’t too sweet at all!)
Instructions
Pour the coffee and sugar into a shallow baking. Cover with cling wrap and place in the freezer for 4-6 hours.
Rake with a fork, focusing on the sides every hour making sure the mixture never freezes solid.
The granita is done when it reaches the texture of ice flakes.
Spoon into cups and top with fresh whipped cream.
Donate