Coffee Granita Recipe
What is better on the hot summer day better that refreshingly crunchy granita so popular in the Sicily. Granita comes in all sort of flavours from almond, lemon but king of them all is the coffee variety, the ultimate summer pick. It is usually served with a dollop of whipping cream making it great after meal dessert. The sour note of the lemon accents the bitternes of the coffee. It is usually topped with sweetened whipped cream, which makes it into more of a dessert, and proves a lovely contrast to the bittersweet crunchy ice itself.
- 500 ml hot espresso coffee
- 40 g caster sugar
- 1/2 tablespoon lemon juice
- 200 ml whipping cream
- Put the hot espresso coffee in a pan and stir the sugar into it to dissolve. Add the lemon juice and allow to cool, then chill in the fridge.
- Pour the coffee mixture into a large, flat dish, cover and put in the freezer.
- After about 45 minutes, check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer. Repeat the same process after 20 minutes. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts.
- Repeat about every half and hour until you have a light cloud of crystals. Whip the cream with the icing sugar, if using.
- Serve the granita in pre-chilled glasses, top with a dollop of cream, and serve immediately.
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