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from "Granita Magic" by Nadia Roden

This classic Granita is so much more refreshing than iced coffee! Italians serve coffee granita with a spoonful of whipped cream and sometimes scoop it into a brioche. I like to make batches to keep in the freezer throughout the summer to have at breakfast, after lunch, or after dinner with whipped cream flavored with Sambuca, an Italian licorice-flavored liquer.

Serves 4 to 6
 Granita Magic

2 1/2 cups water
1/2 cup finely ground espresso coffee
1 teaspoon lemon zest
5 to 6 tablespoons sugar
1 tablespoon lemon juice

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If you have an espresso machine, make 2 1/2 cups of extra-strong espresso. Otherwise put the water in a saucepan, add the coffee grounds, and bring to the boil. Immediately turn off the heat.
Add the lemon zest and allow to infuse for 5 minutes. Strain through a coffee filter. Mix in the sugar while the coffee is still warm. Stir in the lemon juice.
To freeze the granita, see below.

Freezing the Granita
1. Pour the granita mixture into a wide and shallow container.
2. Cover with a lid, foil, or plastic wrap. Freeze the mixture for an hour or two until it has frozen around the edge.
3. Take the container out of the freezer and scrape the ice with a fork, mixing it from the edge into the center.
4. Repeat this scraping and mixing process every 1/2 hour or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.
5. It is best to eat the granita at once, but if you leave it in the freezer overnight or longer, just let it sit for about 10 minutes until it softens a little and then scrape it again with fork to lighten the texture.

(Quick Method)
This granita will have a different texture, a very fine grain, like slushy snow rather than icy morning snow.
1. Pour the granita mixture into ice trays, cover with plastic wrap, and allow to freeze solid.
2. Process the cubes in a food processor when you are ready to serve.
• Chill the mixture in the fridge before freezing it.
• Freezers vary in temperature; make sure yours is at the coldest setting.
• The shallower your container, the quicker your granita will freeze. Try to keep the mixture less than 3/4-inch deep.
• Use a non-reactive dish. Stainless steel conducts cold faster than plastic.
• Please adjust the sugar content to your own taste, remembering that the mixture will taste less sweet after freezing.
• Use regular granulated white sugar unless the ingredients specify superfine sugar.
• Chilling the container first will help speed the freezing.
• Granitas that are especially high in fruit pulp, sugar, or alcohol don't freeze solid. You can leave these mixtures in the freezer for hours, then scrape and mix them with a fork just before serving.
• Granitas that are high in alcohol have a melting texture and should be served straight from the freezer.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  illy Caffé Ground Espresso - $14.99/ea
  Lemons - $0.89/ea Save! 5 for $4
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
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