Granita al Caffè, or coffee granita, is a classic Sicilian frozen treat often enjoyed at breakfast or to cool off on hot summer days. It’s simple to prepare at home with just three ingredients: strong coffee, sugar and water. Serve it the traditional Sicilian way with a dollop of whipped cream and a soft brioche.
In Sicily, it’s common to start the day with a glass of granita, topped with whipped cream and accompanied by a brioche bun. Coffee granita balances the bold flavor of espresso with a light, icy texture — perfect for warm mornings or as a refreshing afternoon treat.
There are a few ways to make granita, each producing a slightly different texture. The stirring method used here yields larger, flaky ice crystals and a classic granular texture. If you prefer a creamier, smoother result, you can blend the frozen mixture or use an ice cream machine to create a sorbet-like consistency.
Table of Contents
- Ingredients
- Step by step photos and instructions
- Recipe Tips
- Alternative methods for making coffee granita
- More Italian summer recipes to try
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Strong coffee — Use a robust, good-quality coffee. 100% Arabica works well. Brew with an espresso machine, Moka pot or cafetière depending on what you have.
- Sugar and water — These make a simple sugar syrup; caster or granulated sugar are fine.
- Heavy cream — For serving. Whip heavy (double) cream and add 1–2 tablespoons to each serving. Sweeten the cream if you like, or leave it unsweetened.
Step by step photos and instructions
- Prepare the granita base — Brew the coffee and set it aside to cool slightly. Make a sugar syrup by combining sugar and water in a saucepan. Heat until the sugar dissolves, then remove from the heat.
- Stir the brewed coffee into the sugar syrup and allow the mixture to cool completely.
- Pour the cold coffee mixture into a wide, freezer-proof container and freeze for about 3 hours.
- Break up the ice — Remove the container and stir the forming ice with a fork to break up crystals. Return to the freezer and repeat stirring every hour until the granita is light and flaky (usually 1–3 more hours).
- Serve — Spoon the granita into small glasses and top with whipped cream. Optionally, serve with a brioche for a traditional Sicilian breakfast-style treat. Enjoy immediately.
Recipe Tips
- Forgot to stir? If the granita freezes solid, break it into chunks and pulse in a food processor to create a smoother, sorbet-like texture.
- Adding alcohol — Stir in a splash of coffee liqueur (for example, Kahlúa) to taste before freezing for extra depth and a softer freeze.
- Whipped cream topping — Whip heavy cream plain or with a little sugar. About 1–2 tablespoons per serving is customary.
Alternative methods for making coffee granita
- Blender or food processor — Freeze the coffee mixture in ice cube trays, then blend the frozen cubes into a slushy, sorbet-like texture.
- Ice cream machine — Churn the cold mixture in an ice cream machine until smooth, then transfer to a container and freeze briefly to set. Let soften slightly before serving.
More Italian summer recipes to try
Italian Desserts
Amalfi Lemon Sorbet (Sorbetto al Limone)
Italian Desserts
Ricotta al Caffè
Italian Desserts
Pistachio Ice Cream (Gelato al Pistacchio)
Italian Desserts
Aperol Spritz Granita
If you try this Coffee Granita, please rate the recipe and share how it turned out in the comments. I enjoy hearing your feedback and tips.
Step By Step Photos Above
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Granita al Caffè con Panna (Coffee Granita)
By Emily
Granita al Caffè is a Sicilian frozen dessert made with coffee, sugar and water. It’s easy to make and delicious served with whipped cream and a brioche bun.
Ingredients
- 350 ml (1 and ½ cups) water
- 90 g (1/2 cup) white sugar
- 400 ml (13.5 fl oz/1 and 3/4 cups) strong coffee
- Whipped cream for serving (optional)
Instructions
- Brew the coffee and set aside.
- Make a sugar syrup by heating the sugar and water until the sugar dissolves, then remove from the heat.
- Stir the brewed coffee into the syrup and let the mixture cool completely.
- Pour the cold mixture into a wide freezer-proof container and freeze for 3 hours.
- Remove and stir with a fork to break up ice crystals. Freeze for another 2 hours, stirring hourly until the granita is light and fluffy.
- Freeze until ready to serve. Spoon into glasses, top with whipped cream if desired, and enjoy.
Video
Notes
- If you forget to stir: Break frozen granita into chunks and pulse in a food processor for a sorbet-like texture.
- Adding alcohol: Stir in coffee liqueur (such as Kahlúa) to taste before freezing for a softer freeze and added flavor.
- Whipped cream: Whip heavy cream plain or with sugar; about 1–2 tablespoons per serving is traditional.
- Nutrition does not include whipped cream topping.
Helpful Info for All Recipes
- Most recipes use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes, choose good-quality brands for best flavor.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven unless otherwise stated.
- Nutrition information is an approximation.
Nutrition
Carbohydrates: 11 g |
Protein: 0.1 g |
Fat: 0.05 g |
Sugar: 11 g
Nutrition information is automatically calculated and should be used as an approximation.
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