Refreshing Sicilian Coffee Granita with Whipped Cream
A quick and easy frozen coffee dessert with bold espresso, light sweetness, and fluffy whipped cream, perfect for summer refreshment.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Sicilian
Ingredients
Scale
- 2 cups (480 ml) freshly brewed espresso or strong coffee, cooled
- ⅓ cup (65 grams) granulated sugar
- 1 cup (240 ml) water
- 1 cup (240 ml) heavy whipping cream, whipped to soft peaks
- Pinch of salt (optional)
Instructions
- Make the simple syrup: In a medium saucepan, combine 1 cup (240 ml) water and ⅓ cup (65 g) granulated sugar. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool to room temperature (about 10 minutes).
- Brew the coffee: Prepare 2 cups (480 ml) of strong espresso or coffee. Allow it to cool to room temperature.
- Combine coffee and syrup: In a mixing bowl, stir together the cooled coffee and simple syrup. Add a pinch of salt if using. Taste and adjust sweetness if needed.
- Freeze the mixture: Pour the coffee mixture into an 8×8 inch (20×20 cm) shallow pan. Place it in the freezer.
- Scrape the granita: After 30 minutes, use a fork to scrape and break up the forming ice crystals. Return to the freezer. Repeat scraping every 30 minutes for about 3 to 4 hours, until the granita is fully frozen and fluffy.
- Whip the cream: While the granita freezes, whip 1 cup (240 ml) heavy cream to soft peaks using an electric mixer or whisk. Set aside in the fridge.
- Serve: Scoop the granita into small cups or bowls. Top generously with the whipped cream. Optionally, sprinkle a little cocoa powder or finely grated chocolate.
Notes
Scraping the granita every 30 minutes during freezing is key to achieving the signature grainy texture. Chill the coffee and whipping cream before use. Let granita sit at room temperature for 5 minutes before scraping if too hard. For vegan version, use coconut cream and maple syrup.
Nutrition
- Serving Size: About ½ cup granita
- Calories: 130
- Sugar: 12
- Sodium: 10
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 12
- Protein: 1.5
Keywords: coffee granita, Sicilian dessert, summer treat, espresso granita, whipped cream topping, frozen coffee dessert