Granita · Granita · Nº 76
Espresso Granita
Granita al caffè
This is the Sicilian morning ice — strong coffee frozen into loose, glinting crystals. It is scraped with a fork, never churned, so the texture stays coarse and cooling.
15 min + 3-4 h freeze and scrape
Let’s make it.
From a balanced base to your first scoop.
Brew 17.6 oz (500 g) fresh espresso or strong moka-pot coffee and use it while hot.
Whisk the sucrose and dextrose into the hot coffee until dissolved. Stir in the water, then cool the liquid over an ice bath to 39 °F (4 °C).
Pour into a shallow metal pan to a depth of about 0.8 in (2 cm) and place it at the freezer's coldest setting.
After 30-45 minutes, scrape the frozen edges toward the center with a fork. Repeat every 30-45 minutes until the entire mixture forms loose, even flakes, about 3-4 scrapings in total.
Serve immediately in chilled glasses.
