About this recipe: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 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.
250ml strong espresso coffee
1 teaspoons vanilla extract (optional)
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Method Prep:10min › Extra time:6hr freezing › Ready in:6hr10min
To make the sugar syrup: Place water and sugar in a small saucepan, bring to the boil and cook for 5 minutes. If you have a food thermometer, it should reach 120°C.
Remove from heat; add coffee and vanilla extract. Pour in a metal bowl and mix well. Cool at room temperature, then freez for 1 hour.
Stir the granita vigorously to break the ice crystals. Freeze for another 30 minutes and repeat. Keep breaking the ice crystals another 3 or 4 times, every 30 minutes.
Serve the granita with whipped cream, both at the bottom and on the top of the serving cup or glass.
You can store in the freezer for a few days, just make sure to stir well before serving.