Creamy cafe granita recipe

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  • Yield: 4 Servings


  • Scant 2 cups (450 ml) brewed strong coffee, warm
  • ½ cup (100 g) organic granulated cane sugar
  • 1 teaspoon fresh lemon juice
  • Pinch of sea salt
  • Fresh Whipped Cream
  • Grated chocolate or cocoa powder, optional
How to Make It
  1. Combine the coffee, sugar, lemon juice, and salt in a bowl and whisk together until the sugar is dissolved. Alternatively, use a high-powered blender to combine on high speed for 30 seconds.
  2. Pour the mixture into a Pyrex casserole dish and place in the freezer and stir every 30 minutes, with a fork or whisk, until frozen. This will take about 2 hours.
  3. Using a fork, scrape and further break up the granita.
  4. Store the snow in an airtight container in the freezer.
  5. When ready to serve, chill small glasses or bowls in the freezer, then place between ½ and 1 cup (75 and 150 g) of the granita in each. Top with a heavy dollop of cream and sprinkle with grated chocolate or cocoa, if desired.

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