Granita with coffee and cream

Here’s the recipe for granita with coffee and cream, a refreshing delight typical of Sicilian tradition that is especially enjoyed in the summer.

Ingredients

• 250 ml of strong espresso coffee (about 4 cups)
• 100 g of sugar
• 200 ml of water
• An adequate amount of fresh whipped cream

Preparation

1. Start by preparing the espresso coffee and let it cool down completely.
2. Prepare a syrup by dissolving sugar in water. Place it over medium heat and cook until the sugar has completely dissolved. It’s not necessary for the syrup to boil. Then let it cool.
3. Once the coffee and syrup are cold, combine them and pour into a low and wide container, preferably metal which conducts cold well.
4. Place the container in the freezer and wait for it to start crystallizing (about 30 minutes – 1 hour). When the edges begin to solidify, start scraping the granita with a fork to break up the ice crystals that are forming.
5. Repeat the scraping process every 30 minutes until you achieve the desired consistency, which usually takes about 2-3 hours.
6. When ready to serve, take the granita out of the freezer, scrape it one more time, and fill glasses or small bowls.
7. Top with a generous layer of fresh whipped cream.
8. Serve immediately with a spoon and, if desired, a straw.

Curiosity

The granita with coffee and cream is a delicious variation of the simple coffee granita. In Sicily, it’s customary to consume it even at breakfast, accompanied by a soft and warm brioche. The combination of the granita’s coldness and the brioche’s warmth is a unique taste experience that balances sweetness, bitterness, and freshness.