Granita in Sicilian style
8 servings
265 minutes
Granita Siciliana is a refreshing dessert from sunny Sicily, an integral part of summer culture. Originally, granita was made from snow collected from mountain peaks mixed with fruit juices and honey. Today, this icy dessert has many variations, with coffee granita being one of the most refined. Its taste is a perfect balance of the rich bitterness of espresso and the sweetness of sugar, complemented by the airy lightness of whipped cream. The crystalline texture of granita gives it a special charm – it's not quite ice but not fully creamy either, something in between. This dessert refreshes wonderfully on a hot day, invigorates with its coffee aroma, and pairs excellently with pastries or nuts, creating a harmonious finish to an Italian dinner.
1
In a bowl, mix hot coffee and sugar. Pour into a container and cool to room temperature. Then freeze, stirring every 30 minutes, for about 3 hours.
- Sugar: 0.6 glass
- Espresso: 3 glasss
2
Meanwhile, whip the cream in a bowl until stiff peaks form.
- Double cream 40% fat: 0.5 glass
3
Scoop the granite into bowls and top with cream.
- Double cream 40% fat: 0.5 glass
