📝 About This Recipe
Transport yourself to the sun-drenched streets of Messina with this quintessential Sicilian refresher. This Granita di Caffè balances the robust, dark intensity of premium espresso with a delicate, crystalline texture that melts luxuriously on the tongue. It is a sophisticated alternative to heavy ice creams, offering a pure, bracing coffee experience that is both a cooling pick-me-up and an elegant palate cleanser.
🥗 Ingredients
The Coffee Base
- 3 cups Freshly Brewed Espresso (high-quality dark roast, hot)
- 1/2 cup Filtered Water (to adjust intensity)
- 3/4 cup Granulated Sugar (adjust slightly based on coffee bitterness)
- 1/2 teaspoon Vanilla Bean Paste (for a subtle floral undertone)
- 1 pinch Sea Salt (to brighten the coffee notes)
The Whipped Topping
- 1 cup Heavy Cream (very cold)
- 2 tablespoons Confectioners' Sugar (sifted)
- 1 teaspoon Cocoa Powder (for dusting)
- 1 ounce Dark Chocolate (for shaving over the top)
👨🍳 Instructions
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1
Brew your espresso using your preferred method; a Moka pot or a high-quality espresso machine is ideal for that authentic, deep flavor profile.
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2
In a medium saucepan over low heat, combine the 1/2 cup of water and the granulated sugar. Stir constantly until the sugar is completely dissolved into a clear simple syrup.
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3
Remove the syrup from the heat and stir in the hot espresso, vanilla bean paste, and a tiny pinch of sea salt. The salt is the secret to cutting through the bitterness.
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4
Allow the coffee mixture to cool to room temperature. This is crucial; putting hot liquid in the freezer creates large, unpleasant ice crystals.
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5
Pour the cooled mixture into a wide, shallow stainless steel or glass baking dish (9x13 inch works perfectly). The wider the dish, the faster and more evenly it will freeze.
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6
Place the dish in the freezer for about 45 minutes to 1 hour, or until the edges start to set and turn icy.
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7
Remove the dish and use a sturdy fork to scrape the icy edges toward the center, breaking up any large chunks. Spread it back into an even layer.
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8
Return to the freezer and repeat the scraping process every 30 minutes. You are looking for a texture of coarse, shimmering shards rather than a solid block.
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9
Continue this for 3 to 4 hours until the entire mixture is a fluffy pile of dark coffee crystals.
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10
While the granita finishes freezing, chill a large glass bowl. Pour in the heavy cream and confectioners' sugar.
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11
Whip the cream to soft, billowy peaks. Do not over-whip; you want a texture that contrasts the crunch of the ice.
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12
To serve, fluff the granita one last time with a fork. Spoon it into chilled glass coupes or tall glasses.
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13
Top generously with a dollop of the whipped cream, a light dusting of cocoa powder, and fresh dark chocolate shavings.
💡 Chef's Tips
Use the best coffee you can find; since there are so few ingredients, the quality of the bean is paramount. Avoid using a food processor to break the ice as it will create a slushy rather than the traditional flaky shards. If the granita freezes too hard, let it sit at room temperature for 5-10 minutes before scraping with a fork. Ensure your sugar is fully dissolved; undissolved granules will sink to the bottom and ruin the texture. For an adult twist, add a tablespoon of coffee liqueur or Sambuca to the coffee base before freezing.
🍽️ Serving Suggestions
Serve with warm, buttery brioche buns for a traditional Sicilian breakfast experience. Pair with almond biscotti or cantucci for a delightful textural contrast. Offer a small glass of cold sparkling water on the side to cleanse the palate between bites. Layer the granita in a parfait glass with alternating layers of whipped cream. Garnish with a few roasted coffee beans for a professional, aesthetic touch.