| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
| |
| granita di caffé coffee ice ingredients: 4 cups espresso "lungo" 1 cup fine sugar |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
| HOME | INTRODUCTION | RECIPE INDEX | RESOURCES | FAMIGLIA | GESSO | MILAZZO | VIAGGIO LETTERATURA | CINEMA | CALASCIONE | SITE INDEX |
 |
|
|
| Make as many "long" espressos as will yield 4 cups, about 4 ounces coffee per single espresso. Pour the coffee into a container, add the sugar, and stir until the sugar dissolves. Cool to room temperature and then place the container in the freezer. After about 45 minutes to an hour, an icy crust will begin to form around the edges and top of the container, mash it with a fork and gently stir, then return the granita to the freezer. Repeat this procedure about every thirty to forty-five minutes. The granita should be ready after four or five hours. Scrape the granita with a spoon or ice cream scoop and serve with a sprig of fresh mint. You do not want a bitter or overly strong brew, and it is recommend that you use a good quality Italian coffee such as Illy or Lavazza brands as they are not overly roasted or bitter.. |
 |