Coffee Granita (Granita di Caffè)

Coffee granita is a sweet and slushy frozen Italian dessert that's easy to make at home. Just brew your favorite espresso, add sugar and freeze away!

This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

Coffee granita is made of just two ingredients: strong coffee and sugar. So let's bring this Sicilian treat to beat the heat into our kitchens right now.

I've based this recipe on the first granita di caffè I ever tasted at Bar Rosati on Piazza del Popolo in Rome. It was a little glass of heaven in a swanky, storied spot that epitomizes classic Roman glamour.

My version of coffee granita is intensely sweet, and that amount of sugar gives it a slushy texture, just shy of sorbet. If you prefer a flakier texture with more shards of ice, you can add more coffee and/or less sugar.

Ingredients

• Strong coffee: You can use espresso or just very strong drip coffee.
• Sugar
• Heavy cream (for whipped cream): We are not adding sugar to the whipped cream because the granita is already very sweet. The unsweetened cream will balance the flavors.

How to make it

Brew espresso in a moka pot or espresso machine, or make strong coffee in a regular coffee maker.

Transfer to a large bowl and whisk in the sugar until completely dissolved. Allow to cool completely. (Chill overnight if desired, see tip below.)

Pour into a dish leaving at least 2 inches above the coffee so it has room to expand as it freezes.

As crystals begin to form, remove the dish and scrape across it and around the sides with a fork, then place back in the freezer.

Continue to stir the coffee and scrape the ice crystals every 30-60 minutes.

Once the granita has reached a well-frozen yet spoonable texture (like a loose sorbet) it is ready! You can leave it in the freezer until you're ready to serve. If it gets too frozen to scoop out, just leave it on the counter for 15 minutes to soften up.

Use a hand mixer or whisk to whip the cream into stiff peaks.

Transfer the granita to small serving dishes or glasses, and top with unsweetened whipped cream.

Tips

• For faster freezing, chill coffee overnight in the fridge before putting it in the freezer.
• Use a large, shallow container to keep the coffee in a somewhat thin layer. It will freeze faster this way. I used a 9" x 9" baking dish. Ceramic or glass dishes work better than plastic because they get very cold and speed up the freezing process.

FAQs

When should you serve coffee granita?

In Sicily, granita is often served in the afternoon when the heat of the day sets in, at the end of a meal for a light dessert, or even at breakfast time with a sweet bun called brioche col tuppo. You can serve it year-round, but it's especially refreshing in the summer.

How long does it take coffee granita to set?

The time it takes for granita to set can vary, depending on how deep or shallow the liquid is in the container, and how much sugar is in the mixture, and of course how cold your freezer is. For a flaky coffee granita, it may set within 2-4 hours, for slushier granita made with more water and less sugar, it could take longer.

Does coffee granita have caffeine?

You can make coffee granita with caffeinated or decaffeinated coffee. The flavor will be delicious either way!

Related Recipes

Try these chilled dessert ideas to cool you down when temperatures heat up!

• You may not think of it, but I love some Chocolate Mousse when the weather is warm. No cooking, easy to make, and tastes great!
• This Dairy Free Strawberry Milkshake is made with coconut milk "ice cream" and those fresh strawberries really make it pop!