This coffee granita recipe will help you beat the heat and still get to enjoy your daily dose of caffeine! Refreshing, flavorful and so easy to prepare. Start making some now!
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Just like almond granita, I had this during our Sicilian trip.
Thing is when I had Sicilian almond granita, I still had ‘un caffe’ with it. EXCEPT on those SWELTERING hot days, when I just had them both in one glass — that is Coffee Granita.
Before you start with this recipe, do note that I drink my coffee black. So don’t be surprised if you find yourself adding more sugar. It’s not you, it’s me. 🙂
HOW TO MAKE COFFEE GRANITA
CAN I SUBSTITUTE OTHER TYPES OF COFFEE FOR THIS COFFEE RECIPE?
Yes.
Although personally, I think using freshly brewed coffee works best for this iced coffee granita.
I use freshly brewed ones or those nespresso capsules – depending on what I’m in the mood for.
CAN I USE DOUBLE CREAM INSTEAD OF LIGHT CREAM?
Yep.
But do not whip it too much. It’s better to keep the cream soft because it’s supposed to coat the granita, almost like milk.
That’s why I prefer to use light cream, otherwise known as half and half.
CAN I USE REGULAR SUGAR FOR THIS COFFEE GRANITA RECIPE?
Absolutely. However, brown sugar adds to the dark color of the granita.
I have used white sugar a couple of times, you just need to make sure that the sugar has completely dissolved.
This recipe uses demerara sugar because it ticks both boxes; its dark in color and it dissolves quickly.
TIPS ON MAKING THIS COFFEE GRANITA DRINK
- Even if you are using a big tin, do NOT put too much coffee mixture into it. It makes it easier to scrape with a fork once it has solidified.
- Some friends use sparkling water and they said it makes a difference. Since water is Stockholm is excellent, I just use tap water when I make this at home.
- Do NOT add the sugar all at once. Taste and adjust as per your preference. Feel free to add more than what is indicated in this recipe as well.
- If you feel that the coffee granita is not sweet enough, adjust the sweetness of the light cream by adding more powdered sugar.
WHAT TO SERVE WITH COFFEE GRANITA?
Warm Sicilian brioche would be great.
Alternatively, just like having ‘un caffe’, a piece of dark chocolate afterwards would be good too! 🙂
FOR OTHER SUMMER DESSERTS, TRY ANY OF THESE –
- Pistachio Semifreddo
- Affogato
- Sicilian Watermelon Jelly (Gelo di Anguria)
- Mascarpone and Dried Apricot Tart
OR IF YOU WANT MORE AUTHENTIC ITALIAN TREATS, THEN CHECK OUT MY POST ON 20+ Easy Italian Desserts & Pastries Recipes!
Coffee Granita
Ingredients
- 1 & 1/4 cup water
- 1/2 cup demerara sugar
- 3 cups brewed coffee
- 1 cup light cream
- 1/2 tbsp powdered sugar
- cocoa powder, for dusting (optional)
Instructions
- Combine water and sugar in a small saucepan. Mix until sugar has dissolved.
- Cover with a lid and bring to a boil.
- Combine coffee with sugar mixture and mix.
- Pour coffee mixture into a freezer-safe tin.
- After about an hour, take the tin out of the freezer and scrape the solid part of the mixture with a fork.
- Place tin back in the freezer and repeat this process three times, after every hour.
- Combine light cream and powdered sugar in a mixing bowl. Beat into soft peaks.
- Spoon some of the coffee granita into a glass. Top with the whipped cream. Dust with some cocoa powder, if desired.
- Serve.
Notes
- You can use coffee powder instead of cocoa powder for dusting, if you prefer a more intense coffee flavor.
- Do not pour too much coffee mixture into the tin. It's easier to scrape it with a fork if it's no more than half of the tin.
- Do not add the sugar all at once. Keep tasting and adjusting according to your preferred sweetness or bitterness for coffee.
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