This genuine Italian espresso granita recipe is a fast and straightforward refreshing frozen dessert, with simply two substances!
What’s espresso granita?
Espresso granita (or Granita al Caffè in Italian) is a straightforward Sicilian recipe, with a powerful espresso taste and scrumptious crunchy end.
It’s made by stirring collectively espresso, sugar, and typically liqueur, then often scraping the combination with a fork because it freezes to create its quintessential icy texture.
In Sicily, espresso granita is a well-liked summer season breakfast, historically topped with whipped cream and served with brioche buns on the facet.
The deal with is eaten like ice cream as a tasty snack or dessert in different components of Italy, particularly in the course of the hotter months.
Under is my family’s model of the unique, handed down for hundreds of years and given to me by my nice grandmother.
She shared it with me, and now I get to share it with all of you!
Additionally attempt these Espresso Truffles
Variations between granita and sorbet
Whereas the substances of the chilly desserts are sometimes related, their preparation methods yield two utterly completely different recipes.
Sorbet is easy and creamier than granita. Its texture is achieved by means of churning in an ice cream machine or typically a blender so as to add air and break up ice crystals.
In distinction, granita has a course, granular texture. You want no ice cream maker for granita, only a lengthy shallow pan, a fork, and a freezer.
Step-by-step recipe video
Key substances
Espresso – Use your favourite brewed robust black espresso or espresso. Or go along with decaf espresso if you happen to favor.
Sugar – White granulated sugar or brown sugar work greatest for the recipe. For a sugar free and keto model, use granulated erythritol or xylitol. I’ve not tried honey or pure maple syrup right here.
Liqueur – The frozen espresso recipe tastes unbelievable with optionally available espresso liqueur, hazelnut liqueur, vanilla, almond, chocolate, or orange liqueur. Experiment with completely different flavors to customise your individual outcomes.
For the perfect outcomes, stick to 2 tablespoons as a result of including extra might offer you a slushy consistency.
Nonetheless craving espresso? Do that Frappuccino Recipe
Katie’s serving ideas
I like pairing this espresso dessert with vanilla or dairy free Coconut Ice Cream.
In Italy, it’s generally layered with candy whipped cream (granita al caffè con panna) in a relaxing glass. The recipe is served alongside a candy roll for dipping.
Strive including a garnish of shaved darkish chocolate or finely chopped pistachios.
Or add a scoop to your subsequent cup of blended iced espresso and benefit from the frosty drink with both a straw or spoon.
Find out how to make the perfect espresso granita
- Collect your substances, in addition to a protracted shallow baking tray or pan. A 9 x 13 inch pan works greatest, however different sizes are additionally superb. Within the pictures and video above, I used an 8 x 8 inch pan.
- Mix the brewed espresso and sugar in a big mixing cup, and whisk to dissolve the sugar. If utilizing liqueur or extract, stir it in right here as properly.
- Pour the liquid into the baking tray, and thoroughly switch to the freezer. Freeze for about one and a half hours.
- Take away the tray from the freezer, and use a fork to stir the slushy espresso. Break up any frozen items, then return to the freezer.
- Repeat this course of each half-hour to an hour, stirring with a fork and breaking apart chunks of espresso ice. The method ought to take round 4 or 5 repetitions whole earlier than reaching its traditional granita texture.
- Serve instantly, or cowl and freeze in a single day or till able to take pleasure in.
- Retailer leftovers lined within the freezer for as much as three months.
- 3 cups robust brewed espresso (720g)
- 3/4 cup granulated sugar or xylitol (150g)
- 2 tbsp espresso liqueur or orange or hazelnut liqueur (optionally available) (30g)
- 1 tsp pure vanilla extract (optionally available)
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To make simple selfmade espresso granita, first mix the brewed espresso, sugar, and any optionally available substances in a big mixing cup. Stir to dissolve the sugar. Pour into a protracted shallow baking pan, and freeze for 1 1/2 hours. Then use a fork to stir the slushy espresso and break up any frozen items. Return to the freezer. Repeat the stirring and scraping course of about each half hour, about 5 repetitions whole till the combination achieves its traditional icy granita texture. Serve in chilled glasses, or cowl and freeze in a single day or till able to eat. Hold leftovers lined and frozen for as much as three months.View Diet Information
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