Espresso Granita

Lori Wilson

Espresso granita is a frozen Italian dessert made by brewing strong espresso, sweetening it lightly, and scraping the freezing liquid every 30 minutes to build up coarse, icy crystals. The result is bold in coffee flavor with a crunchy, slushy texture quite different from smooth gelato or sorbet. Total hands-on time is minimal, though the full freeze takes about three hours.

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Prep Time 10

Total Time 10

Course Dessert

Cuisine Italian

Servings cups

Calories 102 kcal

Equipment

Espresso machine
Medium saucepan
Fork
Shallow baking dish

Ingredients

1 cup freshly brewed espresso robust and flavorful, preferably made with an espresso machine
½ cup granulated sugar adjust to taste
2 cups water filtered for purity

Instructions

Brew 1 cup of espresso and set aside.
In a medium saucepan, combine 2 cups of water and 1/2 cup of granulated sugar. Heat over medium until the sugar dissolves completely.
Remove from heat and stir in the freshly brewed espresso. Allow the mixture to cool slightly.
Pour the espresso mixture into a shallow baking dish.
Place the dish in the freezer. After 30 minutes, use a fork to scrape the icy edges into the center. Repeat this scraping process every 20-30 minutes for about 2 hours, until the mixture forms light, fluffy crystals.

Notes

Chef’s Tip:

For an extra layer of flavor, consider adding a splash of vanilla extract or a pinch of cinnamon to the espresso mixture before freezing.

Nutrition

Calories: 102kcalCarbohydrates: 26gProtein: 0.1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gSodium: 14mgPotassium: 68mgSugar: 25gVitamin C: 0.1mgCalcium: 5mgIron: 0.1mg

Keyword Espresso Granita

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