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.
Jump to:
Coffee granita is a sweet Sicilian treat that's easy to make at home!
- Just 2 ingredients: coffee and sugar!
- Gluten free and dairy free!
- No blenders, ice cream makers or special equipment required.
- Make it with regular or decaf coffee.
- Granita keeps in the freezer for a week or more!
What is granita?
Granita is a dairy free frozen treat that hails from Sicily. Granita is made from sugar, water and other ingredients to add flavor such as fruit, nuts, coffee, etc.
Sicilian granita has more of a smooth texture because it is stirred frequently during the freezing process, as opposed to some versions with larger ice crystals found elsewhere.
History
Granita's origins date back centuries to the time when Arabs ruled Sicily in the 9th century, and began adding honey and flavorings to snow from Mt. Etna to make sherbet.
By the 16th century, Sicilians were producing granita with manually powered methods that resemble an old-fashioned ice cream maker. Those methods evolved into what we know today.
Ingredients you'll need
- Strong coffee: You can use espresso or just very strong drip coffee.
- Sugar
- Heavy cream (optional for whipped cream topping): We are not adding sugar to the whipped cream because the granita is already very sweet. The unsweetened cream will balance the flavors.
Best coffee for granita
In Italy, granita is made with strong espresso coffee that is diluted a bit with water. We really want the coffee flavor to pack a punch so it comes through once frozen.
You don't have to use espresso roast, but DO use a dark roast that has strong flavor. You can brew espresso in a moka pot (this is what I use) or espresso machine, or make strong coffee in a regular coffee maker.
How to make coffee granita
Step 1: Brew coffee
Brew the coffee, then transfer to a large bowl and whisk in the sugar until completely dissolved. Allow to cool completely. (Chill overnight if desired, see tip below.)
Step 2: Place in the freezer
Pour into a dish leaving at least 2 inches above the coffee so it has room to expand as it freezes.
Step 3: Stir the ice crystals
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.
Step 4: Make whipped cream (if using)
Use a hand mixer or whisk to whip the cream into stiff peaks.
Step 5: Serve the granita!
Transfer the granita to small serving dishes or glasses, and top with unsweetened whipped cream.
Coffee granita 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.
- Be sure to scrape from the outside toward the center during the freezing process, those outside edges will freeze fastest, so you want to move the unfrozen liquid out toward them each time you stir.
- If the granita gets too frozen to scoop out, leave it on the counter for 5-15 minutes to soften to the proper consistency.
When to serve coffee granita
Traditionally, granita was enjoyed at breakfast and for a snack when afternoon temperatures heat up in the summer.
But now people enjoy it any time of day and all year round. In Sicily, it's always served with an Italian brioche called brioche col toppo for dipping.
Try these ideas for serving coffee granita:
- Serve it for dessert at a dinner party. You make it ahead so it's less stress.
- Coffee granita is perfect for a brunch gathering.
- Makes a refreshing poolside treat during the heat of summer.
FAQ
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.
You can make coffee granita with caffeinated or decaffeinated coffee. The flavor will be delicious either way!
More chilled dessert recipes
Try these 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!
Recipe
Coffee Granita (Granita di Caffè)
Equipment
- moka coffee pot or espresso maker, or regular coffee maker
Ingredients
- 2 cups espresso or strong coffee
- 1 ½ cups sugar
- 1 cup heavy cream optional
Instructions
- Brew espresso in a moka pot or strong coffee in a regular coffee maker. Pour it into a large bowl and whisk in the sugar until completely dissolved. Allow to cool completely. (Chill overnight if desired, see note 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.
Notes
- 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.
- The whipped cream is optional, but it does add a nice balance. You can also serve it with non-dairy whipped cream to make this dairy free.
Leave a Reply