Coffee Granita Recipe
What is better on the hot summer day than refreshingly crunchy granita so popular in the Sicily. Granita comes in all sort of flavours from lemon, mandarin, oranges, almond 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. For preparing granite you will need only water, sugar and different flavourings which makes it very popular sweet.
A classic breakfast combination is granita with brioche, known as "brioscia con il tuppo" for its funny shape which features a small ball, made of the same dough, on top. The sweetest way to begin your day! Granita may even be a substitute for lunch during the hotter summer days.
COOKS IN: 20 minutes plus freezing time (2 hours)
- 300 ml hot strong black coffee
- 80 g caster sugar
- 1/2 tablespoon lemon juice
- 100 ml whipping cream
- Put the freshly brewed coffee in a pan and stir the sugar into it to dissolve. Add the lemon juice and allow to cool.
- Pour the coffee mixture into a large, plastic or metal 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 glasses or bowls, top with a dollop of cream, and serve immediately.
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