← Back to Search Results
Italian
Espresso Granita

Photo by:
Comments: 0
 

Recipe

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

Ingredients

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

Special Equipment:

  • Shallow, freezerproof dish

Directions

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.

Notes

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%)
88mg
60mg
0g
25g
0g
25g
0mg (0%)
11mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
raos-cookbook Rao's Cookbook
by Frank Pellegrino
a-new-way-to-cook A New Way to Cook
by Sally Schneider
big-fat-cookies Big Fat Cookies
by Elinor Klivans
flavor Flavor
by Rocco DiSpirito
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
desserts-4-today Desserts 4 Today
by Abby Dodge
martin-yans-china Martin Yan's China
by Martin Yan
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
living-raw-food Living Raw Food
by Sarma Melngailis
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?