Italian · Dessert
Sicilian Coffee Ice
A classic Sicilian granita di caffè rebuilt lighter: strong espresso is sweetened with a modest, halved sugar syrup and a touch of vanilla, then hand-scraped into loose, glittering ice crystals. No cream, no dairy, no added fat — just bittersweet coffee intensity carried by ice, delivering the same bracing café-granita experience at a fraction of the usual sugar load.
$1
10 minsPrep
5 minsCook
165 minsTotal
EasyLevel
Nutrition per serving
65Calories
0.1gProtein
0.3gFat
15.3gCarbs
13.1gSugar
0gFiber
18mgSodium
0mgChol
0gSat Fat
151mgPotassium
3mgCalcium
0.1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Italian Moscato d'Asti
local
Sicilian Lemon Granita with Espresso
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Brew 260g strong espresso and let it cool fully to room temperature.
2
In a small saucepan, warm the water with the sugar over low heat, stirring until the sugar fully dissolves to make a light syrup, then remove from heat and cool.
3
Stir the cooled sugar syrup and vanilla extract into the cooled espresso.
4
Pour the mixture into a shallow tray or tub, about 350ml / 12 fl oz, and place in the freezer.
5
After 45 minutes, scrape the semi-frozen edges into the center with a fork, breaking up any ice crystals.
6
Repeat the scraping and forking every 30-40 minutes for about 2-3 hours, until the whole mixture is made of loose, fluffy ice crystals.
7
Scoop into chilled glasses and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g freshly brewed, cooled espresso
- 0.9 oz26g sugar white
- 1.1 oz30g water
- 0.1 oz2g vanilla extract
