Coffee Granita with Cream

Here is the recipe for coffee granita with cream, a refreshing delight typical of Sicilian tradition that is enjoyed especially in summer.

Ingredients

• 250 ml strong espresso coffee (about 4 cups)
• 100 g sugar
• 200 ml water
• Fresh whipped cream as needed

Preparation

1. Start by preparing the espresso coffee and let it cool completely.
2. Prepare a syrup by dissolving the sugar in the water. Place it over medium heat and cook until the sugar has completely dissolved. It is not necessary for the syrup to boil. Then let it cool.
3. Once the coffee and syrup are cold, combine them and pour into a low and wide container, preferably metal that conducts cold well.
4. Place the container in the freezer and wait for it to start crystallizing (about 30 minutes – 1 hour). When the edges begin to solidify, use a fork to scrape the granita to break up the ice crystals that are forming.
5. Repeat the scraping process every 30 minutes until you achieve the desired consistency, usually taking about 2-3 hours.
6. When ready to serve, remove the granita from the freezer, scrape it one last time and fill glasses or cups.
7. Top with a generous layer of fresh whipped cream.
8. Serve immediately with a spoon and, if desired, a straw.

Trivia

coffee granita with cream is a delicious variant of the simple coffee granita. In Sicily it is customary to consume it even for breakfast, accompanied by a soft and warm brioche. The combination of the cold granita and the warmth of the brioche is a unique taste experience, which balances sweetness, bitterness and freshness.