☕ Granita al caffè
Granita al caffè is Sicily's coffee granita: strong espresso sweetened with sugar, frozen and scraped into fine, dark ice crystals. It is bitter-sweet, intensely aromatic and refreshing. Classically it is served in a glass topped with a generous spoonful of whipped cream (panna), which softens the bitterness as it melts into the ice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 ml freshly brewed espresso
- 200 ml water
- 90 g sugar
- 150 ml cream, whipped, for serving
Method
- Dissolve the sugar in the hot espresso, add the water and cool.
- Pour into a shallow metal tray and freeze.
- Every 30 minutes, scrape with a fork to break up the crystals, for about 3–4 hours.
- Spoon into glasses and top with whipped cream.
How to make it lighter
- Top with a small spoonful of cream instead of a large dollop, or skip it.
- Use less sugar — the coffee flavour carries the dessert.
- Serve in an espresso cup or small glass for a modest portion.
History
Coffee granita belongs to the Sicilian granita tradition and is also popular in Naples and elsewhere in southern Italy. In Sicily it is a classic summer breakfast or afternoon refreshment at cafés.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →