Homemade Coffee Granita
A beloved Sicilian speciality. Light, elegant and refreshing
Equipment
- 1 Resealable, freezer-safe container At least 1lt in size
- 1 Saucepan
Ingredients
- 525 ml Coffee (Black, fresh and strong)
- 85 grams Sugar (Caster or superfine)
- 105 ml Coffee liquor/ Baileys (Optional, but if not using, replace with more coffee)
Instructions
Prep
- Make fresh coffee
- Measure/ weigh out the other ingredients
To Make
- Place the coffee in a pan over a medium high heat, add the sugar and stir frequently until dissolved. Remove from the heat
- Add the liquor (if using) and leave to cool to room temperature (Use an ice bath if you wish to speed up the process - see recipe notes)
- Place in a resealable, freezer-safe container and place in the freezer for 1 hour. After 1hr, remove from the freezer and scrape the contents well with a fork, then place back in the freezer. Repeat this every hour until you have a coarse, crystalline, grainy texture
To Serve
- Store in the freezer and when you're ready to serve, scrape again thoroughly with a fork to revive that loose, coarse texture. Serve immediately as desired
Notes
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn't reach into the granita mixture and stir occasionally until cooled
- If you're feeling particularly Sicilian then try granita piled into a small brioche bun as a snack on a hot day. The sweetness and softness of the bread combined with the cold and the crunch of the granita is a delicious little joy, a traditional way to eat granita and way more incredible than it sounds
Nutrition
Calories: 115kcal
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