This genuine Italian espresso granita recipe is a fast and simple refreshing frozen dessert, with simply two components!
What’s espresso granita?
Espresso granita (or Granita al Caffè in Italian) is a straightforward Sicilian recipe, with a powerful espresso taste and scrumptious crunchy end.
It’s made by stirring collectively espresso, sugar, and generally liqueur, then sometimes scraping the combination with a fork because it freezes to create its quintessential icy texture.
In Sicily, espresso granita is a well-liked summer time breakfast, historically topped with whipped cream and served with brioche buns on the aspect.
The deal with is eaten like ice cream as a tasty snack or dessert in different elements of Italy, particularly in the course of the hotter months.
Under is my family’s model of the unique, handed down for hundreds of years and given to me by my nice grandmother.
She shared it with me, and now I get to share it with all of you!
Additionally strive these Espresso Truffles
Variations between granita and sorbet
Whereas the components of the chilly desserts are sometimes comparable, their preparation methods yield two utterly totally different recipes.
Sorbet is clean and creamier than granita. Its texture is achieved via churning in an ice cream machine or generally a blender so as to add air and break up ice crystals.
In distinction, granita has a course, granular texture. You want no ice cream maker for granita, only a lengthy shallow pan, a fork, and a freezer.
Step-by-step recipe video
Key components
Espresso – Use your favourite brewed sturdy black espresso or espresso. Or go together with decaf espresso in case you desire.
Sugar – White granulated sugar or brown sugar work greatest for the recipe. For a sugar free and keto model, use granulated erythritol or xylitol. I’ve not tried honey or pure maple syrup right here.
Liqueur – The frozen espresso recipe tastes improbable with non-obligatory espresso liqueur, hazelnut liqueur, vanilla, almond, chocolate, or orange liqueur. Experiment with totally different flavors to customise your individual outcomes.
For the perfect outcomes, stick to 2 tablespoons as a result of including extra could provide you with a slushy consistency.
Nonetheless craving espresso? Do that Frappuccino Recipe
Katie’s serving recommendations
I like pairing this espresso dessert with vanilla or dairy free Coconut Ice Cream.
In Italy, it’s generally layered with candy whipped cream (granita al caffè con panna) in a relaxing glass. The recipe is served alongside a candy roll for dipping.
Attempt including a garnish of shaved darkish chocolate or finely chopped pistachios.
Or add a scoop to your subsequent cup of blended iced espresso and benefit from the frosty drink with both a straw or spoon.
The right way to make the perfect espresso granita
- Collect your components, in addition to an extended shallow baking tray or pan. A 9 x 13 inch pan works greatest, however different sizes are additionally tremendous. Within the images and video above, I used an 8 x 8 inch pan.
- Mix the brewed espresso and sugar in a big mixing cup, and whisk to dissolve the sugar. If utilizing liqueur or extract, stir it in right here as effectively.
- Pour the liquid into the baking tray, and thoroughly switch to the freezer. Freeze for about one and a half hours.
- Take away the tray from the freezer, and use a fork to stir the slushy espresso. Break up any frozen items, then return to the freezer.
- Repeat this course of each half-hour to an hour, stirring with a fork and breaking apart chunks of espresso ice. The method ought to take round 4 or 5 repetitions complete earlier than attaining its basic granita texture.
- Serve instantly, or cowl and freeze in a single day or till able to take pleasure in.
- Retailer leftovers coated within the freezer for as much as three months.
- 3 cups sturdy brewed espresso (720g)
- 3/4 cup granulated sugar or xylitol (150g)
- 2 tbsp espresso liqueur or orange or hazelnut liqueur (non-obligatory) (30g)
- 1 tsp pure vanilla extract (non-obligatory)
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To make simple home made espresso granita, first mix the brewed espresso, sugar, and any non-obligatory components in a big mixing cup. Stir to dissolve the sugar. Pour into an extended shallow baking pan, and freeze for 1 1/2 hours. Then use a fork to stir the slushy espresso and break up any frozen items. Return to the freezer. Repeat the stirring and scraping course of about each half hour, about 5 repetitions complete till the combination achieves its basic icy granita texture. Serve in chilled glasses, or cowl and freeze in a single day or till able to eat. Maintain leftovers coated and frozen for as much as three months.View Diet Information
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