📝 About This Recipe
Transport yourself to a sun-drenched piazza in Sicily with this sophisticated, dairy-free frozen treat. This granita captures the bold, aromatic essence of high-quality espresso, balanced with a delicate sweetness and a hint of citrus and spice. Unlike a smooth sorbet, its signature crystalline texture offers a refreshing crunch that melts luxuriously on the tongue.
🥗 Ingredients
The Coffee Base
- 3 cups Freshly brewed strong espresso (high-quality dark roast preferred)
- 1/2 cup Filtered water (to adjust intensity)
Sweetener and Aromatics
- 3/4 cup Granulated cane sugar (adjust to taste)
- 1 teaspoon Pure vanilla extract (adds depth)
- 1 pinch Sea salt (to enhance the chocolatey notes of the coffee)
- 1 strip Lemon zest (removed with a peeler, to infuse and discard)
- 1 small piece Cinnamon stick (optional, for a warm undertone)
For Serving and Garnish
- 1/2 cup Coconut cream (chilled and whipped until fluffy)
- 2 tablespoons Dark chocolate shavings (dairy-free, at least 70% cocoa)
- 1 teaspoon Cocoa powder (for dusting)
- 4-6 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
Brew 3 cups of high-quality espresso or very strong dark roast coffee. It is essential to use a coffee you love the flavor of, as it is the star of the show.
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2
In a small saucepan over medium heat, combine the 1/2 cup of filtered water, granulated sugar, lemon zest strip, and the cinnamon stick.
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3
Stir the sugar mixture constantly until the sugar has completely dissolved and the liquid just begins to simmer. This creates a simple syrup infused with subtle aromatics.
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4
Remove the syrup from the heat and discard the lemon zest and cinnamon stick. Stir in the hot coffee, vanilla extract, and the pinch of sea salt.
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5
Allow the coffee mixture to cool to room temperature. Once cooled, pour the mixture into a shallow stainless steel or glass baking dish (a 9x13 inch pan works perfectly).
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6
Place the dish in the freezer on a level surface. Set a timer for 45 minutes.
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7
After 45 minutes, remove the dish. The edges should be starting to set. Use a fork to scrape the frozen bits from the edges into the center, breaking up any large ice chunks.
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8
Return the dish to the freezer and repeat the scraping process every 30 minutes for the next 3 to 4 hours.
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9
As you scrape, look for a texture that resembles coarse, glittering sand or crushed glass. Avoid letting it freeze into a solid block.
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10
While the granita finishes freezing, take your chilled coconut cream and whisk it vigorously in a cold bowl until it forms soft peaks.
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11
Once the granita has reached the desired consistency, give it one final thorough fluff with the fork.
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12
Spoon the granita into chilled glass coupes or espresso cups. Top with a dollop of the whipped coconut cream, a dusting of cocoa powder, and dark chocolate shavings.
💡 Chef's Tips
Use the best coffee available; since there are so few ingredients, the quality of the beans is paramount. Do not skip the salt; it cuts the bitterness of the coffee and makes the sweetness pop. If the granita freezes too hard, let it sit on the counter for 5-10 minutes, then break it up with a fork again. For a boozy twist, add 1 tablespoon of coffee liqueur or dark rum to the mixture before freezing (note: this will make the texture softer). Always use a shallow pan; the increased surface area ensures even freezing and better crystal formation.
🍽️ Serving Suggestions
Serve alongside a warm, dairy-free brioche bun for an authentic Sicilian breakfast experience. Pair with a plate of almond cantucci or vegan biscotti for dipping. Add a splash of cold almond milk over the top just before serving for a 'latte' style granita. Serve as a palate cleanser between courses at a summer dinner party. Enjoy with a twist of fresh orange peel to highlight the coffee's citrus notes.