Go Back
–+ servings
Print
Glasses of Granita al Caffè con Panna served with Sicilian brioche on a white table.

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.

Course: Breakfast, Dessert
Cuisine: Italian
Prep Time: 2 hours 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes
Servings: 4
Author: Manuela Zangara

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

  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.
  2. Churn the mixture in an ice-cream maker for 20 to 30 minutes, or until it reaches a sorbet-like texture.
  3. 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