Coffee Granita
Cool down with this intensely flavored coffee granita. No ice cream machine needed!
Coffee Granita
Cool down with this intensely flavored coffee granita. No ice cream machine needed!
Key move
Scrape the mixture with a fork every 30 minutes during freezing to create the signature icy texture.
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The Setup
- Saucepanmedium
- Baking Dish9x13 inch
- Fork
The Mise en Place
3Your prep station before cooking begins
The Pantry (0/3)
Granita is freezing into a solid block.
Make sure to scrape the mixture regularly every 30 minutes to break up the ice crystals.
Granita is too sweet.
Reduce the amount of sugar in the recipe.
Chef's Notes
For a smoother granita, scrape the mixture every 30-45 minutes. Use a fork to create fine ice crystals.
The granita base can be made up to 2 days ahead and stored in the fridge. Freeze and scrape just before serving.
Serve granita in chilled glasses or bowls. Garnish with a dollop of whipped cream or a sprig of mint.
The Method
DISSOLVE
Prep aheadIn a saucepan, combine sugar and water (½ cups). Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat.
Sugar is completely dissolved in water.
MIX
Prep aheadStir in the cooled brewed coffee until well combined.
Coffee and sugar syrup are well combined.
POUR
Pour the mixture into a shallow baking dish (9x13 inch is ideal).
Mixture is in the baking dish.
FREEZE
Place the dish in the freezer for 30 minutes.
Mixture has been in the freezer for 30 minutes.
SCRAPE
Remove from the freezer and scrape the mixture with a fork to break up any ice crystals. Return to the freezer.
Ice crystals have been scraped and mixture is back in the freezer.
REPEAT
Repeat the scraping process every 30 minutes for about 3-4 hours, or until the granita is completely frozen and has a fluffy, icy texture.
Granita is completely frozen and has a fluffy, icy texture.
SERVE
Serve immediately in chilled glasses or bowls. Garnish with coffee beans or whipped cream, if desired.
Granita is served in chilled glasses or bowls.
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