Food & Entertaining - Garden to Table

Italian coffee-flavoured granita: Granita di caffe expresso

This heavenly granita is the perfect refreshing summer treat!

  • 1⁄2 cup sugar
  • 1⁄2 tsp pure vanilla extract
  • 11/4 cup very strong espresso coffee, chilled

1 Set the freezer to its coldest setting and place 4 freezerproof serving bowls or glasses in the freezer. In a small saucepan, dissolve the sugar in 1 1⁄4 cup cold water over medium heat. Increase the heat and bring to a boil, then boil for 5 minutes to make a light syrup.

2 Pour the syrup into a shallow, freezerproof dish. Stir in the vanilla extract and coffee, then set aside to cool completely.

3 Transfer to the freezer. Use a fork to break up the frozen chunks every 30 minutes or so. Continue to do this for 4 hours, or until the mixture has the texture of shaved ice, then leave the granita in the freezer until ready to serve.

Prepare ahead
The granita can be made a few days in advance. You can put some freezerproof serving dishes in the freezer to chill for 1 hour before serving the granitas.

Serves: 4
Prep: 5 minutes, plus cooling and freezing
Cook: 5 minutres

book-mediterranean-cookbook.jpgExcerpted from Mediterranean Cookbook by Marie-Pierre Moine. Recipe Copyright © 2014 Dorling Kindersley Ltd. Excerpted by permission of DK Publishing, New York. All rights reserved.

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