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Espresso Granita Recipe-1170

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The texture of granitas should be finely granular, like snow.

Yield: Makes 4 servings
Prep time: 5 Mins, Plus Cooling And Freezing<Br>
Cooking time: 5 Mins


  • ½ cup sugar
  • 1¼ cups very strong espresso or French roast coffee, chilled
  • ½ tsp pure vanilla extract

Special Equipment:

  • Shallow, freezerproof dish


1. Dissolve the sugar in 1¼ cups water in a small saucepan, stirring over medium heat until it boils. Increase the heat to high and boil, without stirring, for 5 minutes, to make a light syrup.

2. Pour the syrup into a shallow, freezerproof dish. Stir in the coffee and vanilla and let cool completely.

3. Transfer to the freezer. Every 30 minutes or so, use a fork to break up the frozen chunks. Continue to do this for about 4 hours or until the mixture has the texture of shaved ice. During the last 30 minutes or so, place the serving dishes for the granita in the freeze. Scoop the granita into the dishes and serve immediately.


Prepare ahead: The granita, covered, can be frozen for up to 3 days. Crush in a food processor before serving.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

100kcal (5%)
2mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
11mg (0%)
0g (0%)
0g (0%)
0mg (1%)

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