Italian Coffee Granita Recipe

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Granita di Caffè con Panna


Italian Coffee Granita or Granita de Caffe is usually served as a parfait that is layered in tall glasses filled halfway with the granita and topped with whipped cream.  On a hot summer day, there is something wonderful about the cold slivers of coffee hitting your tongue with the smoothness of the whipped cream that sneaks into every mouthful.  Granitas are as cool and delicious as ice cream, but they are much lighter, more refreshing, and a lot easier to make.

More great Ice Cream, Sorbet, Granita, and Gelato Recipes recipes.

Please check out my Coffee- and Spice-Rubbed Lamb dinner menu which includes this delicious Coffee Granita.


Italian Coffee Granita


Italian Coffee Granita Recipe:

Coffee Granita Recipe

Prep Time: 15 minutes

Cook Time: 0

Yield: 8 servings


4 cups freshly-brewed espresso or double-strength coffee*
1 cup granulated sugar
2 tablespoons coffee flavored liqueur (Kahlua), optional**
2 cups whipping cream
1 to 1 1/2 teaspoons pure vanilla extract
Shaved Chocolate for garnish

*  The success of your Coffee Granits depends on the quality of your coffee.

**  The liqueur is optional, but it sure makes the granita delicious.



While coffee is hot, stir in sugar until dissolved; add coffee flavored liqueur.

Pour coffee mixture into a 13x9-inch baking dish.  Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan.

After 45 minutes, whisk to distribute frozen portions evenly.  Cover and freeze again until icy at edge of pan and overall texture is slushy (be sure to scrape the ice crystals off the sides and into the middle of the pan) about 45 minutes.

After 45 minutes, again whisk to distribute frozen portions evenly.  Cover and return to freezer and freeze about 3 hours or overnight until frozen solid.

When ready to serve the granita, remove from freezer.  Using a fork, scrape granita down length of pan, forming icy flakes.  Return to freezer for at least 1 hour. Can be made 1 day ahead.  When served, the granita should look like a fluffy pile of dry red crystals.

In a medium bowl, whip whipping cream and 1 teaspoon vanilla extract until soft peaks form.  Taste and whisk in more vanilla extract if necessary.  Cover and store in refrigerator until ready to serve.

To serve, scoop flaked granita into tall goblets or parfait glasses, filling halfway.  Top with prepared whipped cream and sprinkle with shaved chocolate for garnish. Serve immediately with iced tea spoons.

Makes 8 servings.

Source:  This recipe and photo were shared with me by Peggy Bucholz of Tucson, AZ and her Fine Dining web site.

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