You are sure to see people enjoying coffee granita if you visit Sicily during the summer months. Here's the recipe so you can make it at home. It's very easy to do but requires a lot of freezing so it's best to prepare in advance. It's usually served with whipped cream both at the bottom and on top of the glass, alongside a sweet brioche roll. You can store this in the freezer for a few days, just make sure to stir well before serving.
Ingredients
- 1 cup water
- 0.33 cups white sugar
- 1 cup strong espresso coffee
- 1 teaspoon vanilla extract , optional
- 1 cup whipped cream , or to taste
Instructions
-
1
Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
-
2
Remove saucepan from heat; add coffee and vanilla. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
-
3
Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
-
4
Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.
Nutrition Facts
Per serving
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