Smooth, icy, and layered with cream, Granita al Caffè con Panna offers a refreshing contrast of textures that turns simple ingredients into an effortless frozen coffee dessert.
This week’s Regional Italian recipe comes from Sicily. Granite, the plural of granita, are a classic part of Sicilian summer mornings. At the cafés, it’s hard to pick a favourite flavour. Lemon Granita, Mulberry Granita (Granita di Gelsi), Almond Granita, and Coffee Granita are among the most loved. There’s another flavour worth mentioning, but that one will have to wait for another time.
Before getting to the recipe, it helps to clear up a small detail. There’s no need to call it “Sicilian granita,” as I often see online. Granita is Sicilian by definition.
Across Italy, there are other ice-based desserts with different names, the most famous being grattachecca from Rome. The difference is in the method. Granita is made by flavouring the water before freezing, while grattachecca is shaved ice with syrup poured on top.
The traditional granita served in Sicilian cafés has the consistency of a light, grainy sorbet. It’s icy yet smooth enough to eat with a spoon. The easiest way to recreate that texture at home is with an ice cream maker.
If you don’t have one, you can freeze the mixture and scrape it every so often with a fork. The result may not be identical, but it will still taste wonderful.
A Taste of Sicily in a Glass
When summer arrives in Sicily, mornings begin with the scent of strong espresso and sugar. A spoon sinks into chilled coffee granita, topped with whipped cream that slowly melts into the icy surface.
Cool and refreshing with the deep flavour of espresso in every spoonful, Granita al Caffè con Panna, or coffee granita with whipped cream, is one of Sicily’s most beloved summer treats. The coffee is sweetened, frozen, and gently scraped into delicate ice crystals, creating a light, grainy texture that melts in the mouth.
It’s often enjoyed with a warm brioche bun for breakfast, letting the creamy panna and icy coffee soak into the soft bread.
Why This Frozen Coffee Dessert Belongs on Your Table
- Balances gentle sweetness with the natural bitterness of coffee for a clean, satisfying finish.
- Offers a lighter way to enjoy coffee when the weather is too warm for espresso or cappuccino.
- Works as both an energising afternoon treat and a light, flavourful dessert after dinner.
Key Ingredients for Granita al Caffè con Panna
Espresso Coffee
Freshly brewed espresso gives the granita its deep coffee flavour and classic Sicilian taste. Use strong, good-quality coffee for the best balance once frozen.
Caster Sugar
Sweetens the espresso and helps control the texture by keeping the ice crystals fine rather than hard. Adjust slightly to your preferred level of sweetness.
Whipped Cream (Panna)
Lightly sweetened whipped cream adds smoothness and contrast to the icy coffee. It’s essential for serving the traditional granita al caffè con panna found in Sicilian cafés.
Find the complete list with measurements in the recipe card below.
How to Make Granita al Caffè con Panna
Step 1: Add the sugar to the hot espresso and stir until completely dissolved. Pour in the cold water, mix well, and chill for at least 2 hours.
Step 2: Churn the mixture in an ice-cream maker for 20 to 30 minutes, or until it reaches a sorbet-like texture.
Step 3: Spoon the granita into a glass, top with lightly sweetened whipped cream, and serve with a brioche on the side.
Frequently Asked Questions
Freshly brewed espresso creates the richest and most authentic taste. Its natural intensity holds up well after freezing, giving the granita a smooth, balanced coffee flavour.
Freeze the mixture in a shallow metal container and scrape it every 30 minutes with a fork. This process forms fine ice crystals and keeps the granita soft and spoonable.
Yes, make it up to one day before serving. Keep it covered in the freezer and scrape again before serving to refresh the texture.
Traditionally, the coffee version is served con panna, topped with softly whipped cream. You can also enjoy it plain or with a drizzle of coffee syrup.
Yes, strong decaffeinated espresso works perfectly. It gives the same texture and flavour balance without the caffeine.
Extra Help from the Kitchen
Use Fresh Espresso – Always brew the coffee fresh rather than reheating or using leftover espresso. Freshly extracted coffee holds more aroma and produces a cleaner, balanced flavour once frozen.
Control the Sweetness – Keep enough sugar in the mix to maintain a soft texture. Reducing sugar too much makes the granita hard and icy.
Scrape Gently – When forming the ice crystals, scrape the mixture lightly with a fork instead of stirring. Gentle scraping keeps the texture fine and fluffy rather than clumpy or solid.
Cool the Glasses – Place serving glasses in the freezer for about 10 minutes before filling them. This keeps the granita cold for longer and slows melting once the whipped cream is added.
Variations and Twists
Lemon Granita – Replace the espresso with freshly squeezed lemon juice and water in equal parts for a bright, tangy taste that captures the essence of Sicilian summer.
Almond Granita – Use unsweetened almond milk instead of coffee and add a few drops of almond extract for a smooth, fragrant flavour typical of eastern Sicily.
Chocolate Granita – Mix unsweetened cocoa powder into the syrup before freezing for a rich, bittersweet flavour.
Espresso Martini Granita – Add a splash of coffee liqueur or vodka to the chilled espresso mixture before freezing for a grown-up twist perfect after dinner.
Storage and Shelf Life
Store the granita in an airtight container in the freezer for up to 7 days. Before serving, scrape the surface with a fork to restore its light, grainy texture.
If the mixture becomes too firm, leave it at room temperature for 5 minutes and stir gently until it softens. Prepare the whipped cream fresh each time you serve the granita, as it keeps its texture and flavour best when made on the day.
Granita al Caffè con Panna Recipe
Smooth, icy, and layered with cream, Granita al Caffè con Panna offers a refreshing contrast of textures that turns simple ingredients into an effortless frozen coffee dessert.
Ingredients
- 300 ml – 1¼ cups cold water
- 300 ml – 1¼ cups espresso coffee
- 150 g – ⅔ cup caster sugar
- Lightly sweetened whipped cream*
- Brioche – to serve with the granita
Instructions
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Add the sugar to the hot espresso and stir until completely dissolved. Pour in the cold water, mix well, and chill for at least 2 hours.
-
Churn the mixture in an ice-cream maker for 20 to 30 minutes, or until it reaches a sorbet-like texture.
-
Spoon the granita into a glass, top with lightly sweetened whipped cream, and serve with a brioche on the side.
Recipe Notes
*I usually add 1 tablespoon of caster sugar to every 150 ml – ⅔ cup of heavy cream, but the amount of cream and sugar depends on your taste
Hi Manu! Oh I so wish if I can close my eyes and I’d be in Sicily! I’d be happy to wake up to this and have this for breakfast, or any time actually. Thanks for the “granita” lesson – maybe it’s only me but I didn’t know granita was from Sicily! 🙂
Oh my golly gosh, all that cream. I so wish I liked coffee because this looks so scrumptious.
What a great “drink” to wake up to! Love this granita and the drink your sharing with us! Delicious!
Manu, when I lived in Japan I was crazy for this thing called coffee jelly. It sounds like a jelly version of this which I’m sure I’d love!
I can’t wait to try this – looks so delicious. Living on the Arizona desert I am always on the lookout for cool and refreshing recipes. Thank you so much for sharing.
Wow these looks so delicious! I love coffee flavored cold ice creams or treats. Thanks Manu for being a part of the YBR:)
YUM! Did you put some espresso in the bottom of the glass as well? It looks like a layer of espresso, granita and whipped cream