granita di caffé
4 cups espresso
1 cup fine sugar
Make as many long (lungo) 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
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, as they are not overly
roasted or bitter.
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