Granita di Caffe | Espresso Granita

Every time I visit Sicily I have to indulge in a Granita di Caffe served inside a brioche roll topped with fresh whipped cream. It is the most heavenly breakfast EVER!!

Receipt Date: August 12, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2 cups Strong Espresso

1/4 cup Sugar


Combine the espresso and sugar in a saucepan on low heat until the sugar is dissolved.
Allow the coffee syrup to cool completely.
Transfer to a shallow metal pan and cover with a lid or plastic wrap.
Place in the freezer.
Use a fork to crush up and stir the granita every 20 minutes over the course of 3 hours.
Spoon into chilled glasses or a Sicilian brioche roll and top with whipped cream.

Additional Pairings

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