Espresso Granita
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Indulge in the refreshing allure of Italian Espresso Granita, a semi-frozen delicacy originating from Sicily. This icy treat, made from brewed espresso and sugar, offers a bold caffeine kick and a delightful texture, perfect for hot summer days or as a palate cleanser between courses. Garnish with whipped cream for an extra indulgent touch. Buonissimo!
Ingredients
- 3/4 cup cane sugar
- 1 tablespoon cocoa powder
- 1/2 cup water
- 1/4 vanilla bean, seeds scraped
-
4 cups freshly brewed espresso
- 1/4 cup whipping cream (optional)
- Drizzle of cocoa powder
Directions
Combine sugar, cocoa, vanilla beans, scraped seeds, and water in a pan. Bring to a gentle boil, simmer until sugar dissolves, then remove vanilla pod.
Brew espresso, pour into sugar mixture, and stir. Simmer for 2-3 minutes, then cool completely.
Transfer cold coffee syrup to a flat-bottomed plastic bucket. Freeze until half frozen, stirring with a fork to prevent large ice crystals.
Repeat scraping and stirring process until mixture resembles mush. Freeze until serving time.
Remember to periodically "tear" up the ice cream with a fork if made in advance.
Serve in chilled glasses, plain or with whipped cream, as a refreshing snack or dessert.
Recipe Note
TIP: Chill serving glasses in the freezer before use to maintain cold temperature.
