Who doesn’t want to learn to make a super easy and utterly delicious coffee granita?
Because there is nothing more satisfying than enjoying an ice-cold granita during these hot summer days.
Spoon after spoon…coffee granita starts to refresh and boost your energy.
Love on it for breakfast, snack and anytime in between.
Topped with whipped cream, coffee granita is one of those Sicilian desserts one can die for.
Think you need special equipment, lots of patience and who knows whatever else. Wrong.
Well, you do need a bit of patience waiting for granita to freeze.
But hey, coffee granita, like all great things in life, comes to those who are willing to wait.
About 3 hours and it’s ready to serve.
And here’s my FAVORITE top quality Italian coffee to use for this granita and also for brewing it every morning.
Classic Coffee Granita From Sicily
- 1 ½ cup water
- 1 ½ cup coffee
- ½ cup sugar
- 1 tbsp vanilla extract
- Brew your coffee a little bit stronger than you would normally drink.
I use 4 tbsp ground coffee for 1 ½ cup water. Let is cool.
- In a pot combine water and sugar. Place over a stove top on medium-high heat.
Let the sugar dissolve and after the whole thing starts to boil let it simmer for 10 minutes until syrupy.
- In a food processor combine, coffee, syrup and vanilla essence. Pulse it on high speed until it becomes a lighter color, like cappuccino color and very foamy.
- Transfer into a frost-resistant container and place in the freezer for 1 hour.
- After 1 hour take the container out from the freezer and stir everything well with a fork, breaking and uneven lumps that might have started to form.
- Place back in the freezer for another hour.
Repeat the process 2 times.
- The end result you should be a creamy, semi-frozen granita.
Dark on the inside with still light foamy swirls in between.
How Italians Eat Granita
Know the best way to enjoy Sicilian Granita?
Did you think of brioche? You got it! 🙂
Make your own fresh baked Authentic Sicilian Brioche with Tuppo. Yum!