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Espresso Granita Recipe-3279

Photo by: Joseph DeLeo
Comments: 0


In Italy, under the canopies on the piazza, tourists and natives slurp this as a popular refresher on a summer day. Top it with brandy and whipped cream for an authentic touch.


  • ½ cup sugar
  • ½ cup water
  • 3 tablespoons unsweetened cocoa powder
  • 3 cups espresso or triple-strength coffee
  • ½ teaspoon vanilla extract
  • Brandy for garnish
  • Whipped cream for garnish (optional)


Combine the sugar, water, and cocoa in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Cook until the syrup is clear.

Remove from the heat and stir in the espresso and vanilla.

Let cool to room temperature. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 3 hours.

Pour into a 9-inch nonreactive square pan, cover with aluminum foil or plastic wrap, and place in the freezer.

Once an hour, stir with a fork, scraping the crystals from the sides of the pan into the liquid center.

Repeat 2 or 3 times until the entire mass is set into small, light crystals, 2 to 3 hours.

Serve at once or transfer to a container, cover, and freeze.

To serve, spoon into chilled parfait or other decorative glasses, letting it mound on the surface, and pour 1 teaspoon of brandy over each serving.

Top with whipped cream, if desired.

© 2005 Lou Seibert Pappas

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, but does not include Whipped Cream or Brandy for garnish.

56kcal (3%)
5mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
14mg (1%)
0g (1%)
0g (1%)
0mg (2%)

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