Coffee Granita

Author: Rob   Date Posted:13 June 2013 

A Melt in the Mouth Italian Treat


What is granita? Also called granita siciliana after Sicily, its town of origin, granita is a semi-frozen dessert you can make from virtually anything you can freeze. Often described as a cross between ice cream and sorbet, granita can vary in texture from smooth and slushy to crunchy. Either way, it literally melts in the mouth. Leave it to the Italians, who also gave us Lavazza coffee and the espresso machine, to come up with coffee granita.
 
The good news about coffee granita (aside from its delicious flavour) is that it is easy to make. The bad news, if there is any, is that you have to periodically return to the freezer and give it a stir while it freezes. Here’s how to make it.
 
Ingredients:
 
600ml strong espresso (easily done with double shot Lavazza espresso coffee pods)
120 grams caster sugar
 
When you’re ready to serve, you’ll need 300ml double cream, a vanilla pod, a tablespoon of icing sugar and a handful of crushed ice.
 
Method:
 

  1. Start by placing a shallow baking dish (1 litre capacity, more or less) in the freezer.
  2. Stir and dissolve the caster sugar in the hot coffee. Set aside to cool to room temperature.
  3. Pour the cooled coffee/sugar mixture into the baking dish. Return the dish to the freezer and freeze for 40 minutes.
  4. As the mixture freezes, check periodically. As ice crystals form on the sides of the dish, scrape them off with a fork and move them towards the centre of the dish.
  5. Continue this process every 20 minutes until the mixture is thoroughly frozen. Periodically scraping the ice crystals is the key to giving granita its crunchy texture.
  6. When the coffee mixture is frozen, transfer it to a lidded container and return to the freezer until you’re ready to serve.

 
To prepare the double cream topping, start by splitting the vanilla pod down the middle, scraping the seeds into the cream and adding the icing sugar. Add a handful of crushed ice and whip until the mixture reaches a nice dropping consistency.
 
To serve, just place the granita in pre-chilled glasses (our stylish range of Lavazza glassware is ideal, if we do say so ourselves) and top with dollops of the double cream mixture.
 
While granita, like ice cream and sorbet, is typically considered a summer treat, coffee granita is a great dessert all year ‘round. It’s especially delicious after a big, festive meal, when a heavier dessert isn’t wanted, but a refreshing light dessert makes a perfect complement to the meal. Since the primary ingredient is the Lavazza coffee you’ve made in your free espresso machine from the Bluepod Coffee Company, coffee granita is a great pick-me-up at a dinner party.
 
This recipe comes courtesy of BBC Food Recipes, the same great online cookbook that gave us Nigella’s Tiramisini Coffee Recipe.


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