The recipe for the original coffee granita made with espresso and whipped cream, the Sicilian way.
Course
Breakfast, Dessert
Cuisine
Italian
Prep Time2hours10minutes
Cook Time20minutes
Total Time2hours30minutes
Servings4
AuthorManuela Zangara
Ingredients
300ml– 1 ¼ cups watercold
300ml– 1 ¼ cups coffeeespresso
150gms– 2/3 cup caster sugar
Lightly sweetened whipped creamI usually add 1 tbsp of caster sugar to every 150 ml – 2/3 cup of heavy cream, but how much cream/sugar is really up to you
Put the sugar in the hot espresso and stir until melted. Add the cold water and mix well. Chill for at least 2 hours in the fridge.
Churn in the ice cream maker for 20 to 30 minutes, until the granita reaches a sorbet-like consistency.
Pour it in a glass, decorate it with some lightly sweetened whipped cream and serve it with a brioche on the side. Have a spoonful of it… close your eyes and… you are in Sicily!