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Granita al caffe' con panna

Granita al Caffe con Panna

The recipe for the original coffee granita made with espresso and whipped cream, the Sicilian way.
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


  • 300 ml – 1 ¼ cups water cold
  • 300 ml – 1 ¼ cups coffee espresso
  • 150 gms – 2/3 cup caster sugar
  • Lightly sweetened whipped cream I 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
  • Brioches to serve the granita


  1. 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.
  2. Churn in the ice cream maker for 20 to 30 minutes, until the granita reaches a sorbet-like consistency.
  3. 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!