📝 About This Recipe
Transport yourself to the sun-soaked streets of Sicily with this refreshing, crystalline frozen delight. Unlike smooth sorbet, granita is prized for its distinct, crunchy ice crystals that capture intense flavors and offer a sophisticated, cooling sensation. This recipe features two classic variations—a robust, aromatic espresso and a bright, zesty ruby grapefruit—perfect for a morning pick-me-up or an elegant palate cleanser.
🥗 Ingredients
Espresso Granita Base
- 2 cups Freshly brewed espresso (high quality, dark roast)
- 1/2 cup Granulated sugar (adjust based on coffee bitterness)
- 1/2 teaspoon Vanilla bean paste (for a subtle aromatic depth)
- 1/2 cup Filtered water
Ruby Grapefruit & Basil Base
- 2 cups Freshly squeezed ruby grapefruit juice (strained of excess pulp)
- 3/4 cup Simple syrup (1:1 ratio of sugar and water)
- 1 tablespoon Fresh lime juice (to balance the sweetness)
- 4-5 pieces Fresh basil leaves (bruised to release oils)
- 1 pinch Sea salt (to enhance the citrus notes)
Traditional Accompaniments
- 1 cup Heavy whipping cream (chilled)
- 1 tablespoon Powdered sugar (for the cream)
- 6 pieces Brioche buns (warmed slightly)
- 6 pieces Fresh mint sprigs (for garnish)
👨🍳 Instructions
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1
For the Espresso Granita: In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar over medium heat. Stir until the sugar is completely dissolved to create a light syrup.
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2
Remove the syrup from heat and stir in the 2 cups of hot espresso and vanilla bean paste. Let the mixture cool to room temperature.
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3
For the Grapefruit Granita: In a separate bowl, whisk together the fresh grapefruit juice, simple syrup, lime juice, and a pinch of salt.
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4
Add the bruised basil leaves to the grapefruit mixture and let them steep for 15 minutes to infuse, then remove and discard the leaves.
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5
Pour each mixture into its own shallow, wide stainless steel or glass baking dish (9x13 inch works best). The shallow depth ensures even freezing.
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6
Place the dishes in the freezer on a level surface. Set a timer for 45 minutes.
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7
After 45 minutes, remove the dishes. Using a sturdy fork, scrape the icy edges toward the center, breaking up any large frozen chunks. The mixture should look slushy.
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8
Return to the freezer and repeat the scraping process every 30 minutes. This is the secret to the perfect 'snow' texture rather than a solid block of ice.
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9
Continue the freezing and scraping cycle for 3 to 4 hours, or until the entire mixture has transformed into beautiful, glistening dry crystals.
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10
While the granita finishes, whip the heavy cream with powdered sugar in a chilled bowl until soft, pillowy peaks form.
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11
Once the granita is fully frozen and fluffed, cover the dishes with plastic wrap if not serving immediately to prevent freezer burn.
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12
To serve, use a chilled spoon to scoop the crystals into frosted glass coupes or bowls. Top the espresso version with a generous dollop of whipped cream.
💡 Chef's Tips
Use the freshest ingredients possible; since there is no fat or air incorporated, the quality of your coffee or fruit determines the final taste. Avoid over-sweetening, as sugar lowers the freezing point and can result in a mushy texture rather than crisp crystals. If the granita freezes too hard, let it sit at room temperature for 5 minutes and then re-scrape with a fork to revive the texture. For an adult twist, add a tablespoon of vodka or gin to the fruit base; the alcohol helps create a softer, more delicate flake. Always chill your serving glasses in the freezer for at least 20 minutes before serving to prevent the ice from melting instantly.
🍽️ Serving Suggestions
Serve the Espresso Granita with a warm, toasted Brioche bun for the authentic 'Granita con Panna e Brioche' Sicilian breakfast. Pair the Grapefruit Granita with a glass of chilled Prosecco for a sophisticated summer brunch cocktail. Garnish the citrus version with a sprig of fresh basil or a twist of grapefruit zest for a pop of color. Layer both flavors in a tall glass for a 'sunrise' effect that combines bitter, sweet, and bright notes. Serve as a mid-dinner palate cleanser between a heavy pasta course and a seafood main.